Empanadas de Pollo (Chicken Empanadas)

For Dough, combine 1½ cups of melted shortening, 12 oz. of cold light beer, 1½ tsps. of baking powder and 1½ tsps. salt, stir gently. Gradually add in 3½ cups to 4 cups of flour until dough forms. Wrap dough in plastic wrap and chill for at least 1 hour.

For Chicken Filling: in a large pan, saute 1/3 cup diced onion, 3 diced Anaheim peppers, 1 Serrano pepper, 3 cloves of garlic and 1 Roma tomato. Add 2 cups of tomatillo salsa and about 3 to 4 cups of cooked, shredded chicken. Stir well to combine. Add 1 tsp. cumin, 1 tsp. garlic powder, 1 tablespoon of chicken bouillon and 1 tsp. of salt. Bring to a low simmer and taste for salt.

When ready, form dough ball (about 1½ in.), roll out onto lightly floured surface and fill with about 3 to 4 tablespoons of the chicken filling that has been cooled. Fold over and pinch edges together to seal.

Preheat your oven to 395 degrees while you roll and fill the rest of your empanadas. On a lined baking sheet lay your empanadas and brush with an egg wash (1 egg and 2 tablespoons of water). Sprinkle the tops of the empandas with a coarse sea salt (I used a flavored one). Bake for 30 to 35 minutes or until golden brown. Cool completely before storing. They freeze well in a freezer bag, reheat in a 350-degree oven for 25 minutes.