4 Hatch chiles
4 tbsp. butter (36gr)
1 small onion, minced
2 ribs celery with leaves, minced
1 small red bell pepper, cored and minced
2 tbsp. all-purpose flour (16gr)
1 cup chicken broth or water (240ml)
Salt and pepper to taste
4 cups cooked shredded chicken meat (450gr), skin removed
30 empanada crust discs, thawed
Heat a large 10” (25cm) skillet, and melt the butter. Add the onions, celery and bell pepper, and sauté for 3 minutes. Add the flour, and stir until all the butter is absorbed. Add the chicken broth or water, stirring well over a low heat until a sauce is formed. Remove from heat, and stir in the shredded chicken and roasted Hatch chiles. Combine well, and season with salt and pepper to taste.
Heat your oven to 350°F/176°C. Line a baking sheet with parchment paper.
Using a tablespoon, fill each of the empanada discs with 2-3 spoonfuls of chicken filling. Seal the edges well by crimping with a fork, or folding edge over. Place each empanada on the baking sheet until all are formed.
Bake the empanadas for 25 minutes, until they are crispy and golden brown. Remove from oven, and cook on wire racks.