These Mexican pastries are stuffed with a filling inspired by another Mexican favorite, chicken and mole sauce. Assemble the savory turnovers and freeze before baking. Bake half of them now and freeze the rest for a make-ahead meal later.

Source: Family Circle
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Ingredients

Dough:
Filling:

Directions

Dough:
  • In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and 1/2 cup water; pulse until dough begins to hold together. Gather dough into a disk; refrigerate at least 1 hour.

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Filling:
  • Coat a large nonstick pot with nonstick cooking spray. Heat over medium heat, and add onion, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno; cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Let cool.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Heat oven to 400°F. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush edge with water. Fold over to enclose filling. Press edge together, then crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.

Instructions Checklist
  • Bake at 400°F for 18 minutes or until light brown around edges. Transfer to a platter. Serve warm.

Instructions Checklist
Note:
  • You can assemble and freeze these before baking. When ready to bake, do not thaw; transfer still frozen to baking sheet and increase baking time to 25 minutes.

Nutrition Facts

219 calories; 8 g total fat; 4 g saturated fat; 32 mg cholesterol; 549 mg sodium. 24 g carbohydrates; 2 g fiber; 14 g protein;

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