Roasted Chicken Mole Empanadas
Roasted chicken!!! Every time I make roasted chicken at home we end up with some left overs. So it is always a challenge to figure out new ways to turn it into a whole new meal.
Following is a great idea for an appetizer, picnic or quick lunch on the go, that you can freeze and reheat as needed.
I am using mole paste from a jar, but you can always improvise. If you don’t find or like mole you can change it for crushed tomatoes and cheese, beans and cheese, roasted vegetables, etc. The ideas are limitless. Just have fun and enjoy!!!
½ roasted chicken, shredded into bite size pieces
3 tomatoes, chopped
2 tablespoons mole paste
2 cups chicken stock
1 corn, cut the kernels off the cob
2 tablespoons chopped green onion or chive
2 tablespoons chopped cilantro
Salt to taste
12 empanada dough circles *
1 egg
In a pan with a couple of tablespoons of olive oil cook for a few seconds the mole paste, add the tomatoes and cook for about a minute. At this point you can add the stock and salt to taste, let it simmer for about 10 minutes. Once it has reduced and thickened a little, add the chicken and cook for another 5 minutes. Then add the corn, since it only has to cook for a couple of minutes. Finish with the green onion and cilantro. Let cool for at least 30 minutes.
Preheat oven at 350 F or 170 Celsius
Once the chicken has cooled down, place 1.5 tablespoons of the chicken with mole in the center of each empanada round. Close it in the shape of a half moon and seal. Cut a small whole on top so the steam comes out and the empanada does not open while baking.
Beat the egg a little bit, and brush with the help of a pastry brush on top of the dough so it has a shiny finish when it comes out of the oven.
Place the empanadas on a baking sheet lined with parchment paper and bake for about 20-25 minutes.
Let them cool down a little bit before enjoying them, since it will be very hot inside.
*if you can’t find empanada dough circles, you can also use frozen puff pastry dough. Cut it in squares and make triangle empanadas. Cook in the same manner as the regular empanadas.
