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1
Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil.
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2
Add the chicken breasts and bay leaf, and lower the heat to a simmer.
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3
Cook the chicken, partially covered, until cooked through, about 35 minutes.
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4
(To check for doneness, slit the chicken in half to make sure the interior is no longer pink.)
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5
Remove the chicken (reserve the broth) and allow to cool slightly.
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6
When cool enough to handle, shred by hand and place in a medium bowl.
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7
Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use).
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8
Remove the bay leaf.
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9
Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes.
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10
With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender.
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11
Add the cilantro and process until smooth (using some of the liquid in the pan if needed).
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12
Season with salt and pepper.
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13
Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes.
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14
Adjust the seasoning.
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15
Remove from the heat and set aside to cool.
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16
Preheat the oven to 400 degrees F.
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17
To assemble the empanadas: Dust a flat surface with flour.
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18
Roll out the pizza dough about 1/8 to 1/4 inch thick.
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19
Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles.
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20
Expect to get about 3 circles from 1 pound of dough.
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21
Brush the egg wash over the surface of one dough round.
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22
Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using.
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23
Fold the plain half over the filling.
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24
Seal the edges with fork tines or crimp decoratively.
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25
Repeat for the remaining empanadas.
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26
(Save any leftover filling in an airtight container in the fridge for up to a week for another use.)
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27
Transfer the empanadas to a baking sheet lined with parchment paper.
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28
Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes.
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29
Let cool for about 10 minutes before serving.
