2 cups of shredded tomatillo chicken
½ cup shredded Colby Jack cheese
2 sheets of puff pastry, thawed
1 small avocado
2 tablespoons lime juice
1 tablespoon rice wine vinegar
2 tablespoons water
1 teaspoon salt
3 tablespoons extra virgin olive oil
Preheat the oven to 400 degrees. Grease a cookie sheet with cooking spray. In a bowl, stir together the cooled chicken and cheese. Roll out each puff pastry sheet on a floured surface. Cut 10 six inch circles on each sheet of pastry, you will have 20 circles in total. Spoon ¼ cup of the chicken mixture onto 10 of the circles. Top each with the remaining 10 pastry circles, crimping at the sides to form a seal. Place the empanadas on the prepared cookie sheet. Bake for 25 minutes until the pastry is golden.
Cut the avocado in half, peel and remove the pit. Cut the avocado into eighths and add it to the bowl of a small food processor. Add the lime juice, vinegar, water and salt to the avocado. Puree until smooth. Stream the olive oil through the top of the processor while it is running. Serve avocado sauce with the empanadas.
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