Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce


The empanadas can be made ahead of time and chilled until ready to bake. For less heat, seed the jalapeño peppers after roasting.

What you will need

8 ounces unbleached all-purpose flour (about 1 3/4 cups)

1 1/4 teaspoons salt, divided

1/2 teaspoon baking powder

1/3 cup plus 1 teaspoon extra-virgin olive oil, divided

5 tablespoons very cold water

1 pound tomatillos, husks removed

2 jalapeño peppers, stemmed

6 garlic cloves, peeled and divided

Cooking spray

1 tablespoon lime juice

1/2 teaspoon freshly ground black pepper, divided

1/2 teaspoon sugar

1 cup chopped onion

8 ounces ground chicken

4 ounces chopped mushrooms

1.5 ounces shredded cave-aged Gruyère cheese (about 6 tablespoons)

1 ounce shredded Monterey Jack cheese (about 1/4 cup)

1 large egg, lightly beaten

1 teaspoon water


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