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1
Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic.
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2
Simmer for 10 to 15 minutes until the tomatillos are soft.
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3
Drain and cool slightly.
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4
Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender.
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5
Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt.
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6
You should have about 3 cups of this salsa verde.
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7
Combine the shredded chicken and queso fresco in a large mixing bowl.
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8
Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten.
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9
Use as a filling for empanadas.
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10
Serve the remaining salsa verde on the side.
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11
In a large bowl, sift together the flour, masa harina, baking powder, and salt.
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12
Stir in the melted butter.
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13
Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky.
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14
Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
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15
Lightly flour your rolling pin and counter.
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16
Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness.
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17
Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
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18
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border.
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19
Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle.
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20
Tightly seal the edges by crimping with the tines of a fork.
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21
Chill at least 30 minutes before baking.
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22
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash.
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23
Using a fork, prick a few holes in the top of the empanadas for steam to escape.
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24
Bake for 30 minutes, until the pastry is golden brown.
