Empanadas are little half‐moon‐shaped breads commonly served in Mexico and the Southwest, and filled with just about anything you could imagine. I use a bean paste here because it's easy and flavorful, and the smooth bean paste won't break the delicate dough.
Puff pastry sheets
Monterey jack cheese
1 Cup (16 tbs), grated
2 Cup (32 tbs)
1⁄4 Cup (4 tbs)
For the salsa
4 Medium, quartered
1 Medium, slice
1 Small, quartered
1⁄2 Cup (8 tbs)
1. Preheat the oven to 350 degree.
2. Cut the tomatillo and onions into quarter, slice the jalapenos and wash the cilantro, set aside.
3. Place the puff pastry sheets on the work top and cut three medium size circle; place the chicken stuffing in the center, dip you finger in a bowl of water and brush water around the edges of the pastry.
4. Place some Monterey jack cheese on top of the chicken and gently fold them into a half moon, press the edges together and seal the edges.
5. Press the dough with the back of a fork to give it a pretty look.
6. Once done place the empanada on a non-stick baking tray.
7. Bake the empanada for 12 minutes in the preheated oven.
8. In the meantime make the tomatillo salsa, in a pot place the tomatillo, jalapenos, cilantro sprigs, onions and water.
9. Let it simmer until the tomatillo becomes soft, once done blend the mixture in a blender until you get a sauce like consistency.
10. Remove the empanada and let it rest.
11. Serve the empanada along with the tomatillo salsa on the side.