Spicy Black Bean Empanadas
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 40 minutes
Cool Time: 10 minutes
Makes: 40
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Ingredients
2 packages (17.3 ounces
each
) Pepperidge Farm® Puff Pastry Sheets (4 sheets), thawed
1 egg
1 tablespoon water
1/2 pound ground pork
1 small red pepper, diced (about 2/3 cup)
4 medium green onions, chopped (about 1/2 cup)
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon crushed red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 can (about 15 ounces) black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
1 cup sour cream
1 cup guacamole
Directions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 minutes. Remove the skillet from the heat. Stir in the cheese,
1 cup
beans and the cilantro. Let the mixture cool to room temperature.
Unfold
1
pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into
10
(2 1/2-inch) circles. Repeat with the remaining pastry sheets, making
40
in all.
Spoon
1 teaspoon
pork mixture on
half
of
each
pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Serve the pastries with the sour cream, guacamole and remaining beans.
TIP
Easy Substitution Tip:
Use ground turkey instead of the pork. Add
1 teaspoon
vegetable oil to the skillet while browning the turkey.
TIP
Tip
:
To make ahead, place the unbaked empañadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empañadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empañadas as directed above.
DID YOU KNOW?
Many countries have a unique variation on the empanada. In Argentina, for example, they're stuffed with ground beef, egg and raisins. In Puerto Rico, they're filled with guava and cheese.
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APPETIZERS
This recipe has been
rated by 10 members.
"I had found another empanada recipe that called for pie crust, but I couldn't find ex
actly what I needed so I used Puff Pastry instead. It was also the first time I had ever worked with Puff Pastry. My filling consisted of shredded beef, green chiles and salsa with a little bit of cheese. Used the baking time and temp instructions from this recipe and they were the hit of my football Sunday spread! Even reheated they're wonderful! I will start buying Puff Pastry every time I go to the grocery store! Can't wait to try more recipes from here
...
More >
!"
"YUMMY! Everyone loved them."
"These tasty little bites get better as they sit. The spices seem to intensify as tim
e goes by. Make ahead and refrigerate (sealed)
...
More >
."
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