Chicken and Black Bean Empanadas |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 10 |
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Who said using puff pastry and cooked chicken is cheating? Ingredients:
1/4 cup vegetable oil |
1 small onion, finely chopped |
2 garlic cloves, pressed |
1 teaspoon ground cumin |
1 1/2 teaspoons dried oregano |
1/4 teaspoon cayenne pepper |
1 (15 ounce) can black beans, drained and rinsed well |
1 1/2 cups finely shredded cooked chicken |
kosher salt and black pepper |
1/2 cup packed fresh cilantro leaves |
1 (2 sheet) package prepared puff pastry |
flour, for rolling out pastry |
salsa, for topping |
sour cream, for topping |
green onions or chives, for topping |
Directions:
1. Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
2. Preheat the oven to 375 degrees F.
3. Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
4. Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
5. To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
6. Serve with salsa, sour cream and green onions.
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