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My review
Chicken and Black Bean Empanadas
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15
Patty2007
"These chicken and black bean empanadas make a great little baked appetizer to dip. A great way to used up leftover chicken or turkey, and they freeze well either before or after baking! Serve with salsa, sour cream, and/or guacamole, if desired."
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Ingredients
1 h 15 m servings 101Original recipe yields 40 servings (40 empanadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.
- Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.
- Stir flour and salt together in a bowl. Cut in pepper Jack cheese and shortening until mixture resembles coarse cornmeal. Add milk and 1 beaten egg; stir until well mixed.
- Turn dough out onto a lightly floured surface and knead gently, 10 to 15 strokes. Divide dough in half; keep remaining half wrapped in plastic wrap until you are ready for it.
- Roll 1/2 of the pastry dough out on a lightly floured surface to 1/8-inch thickness. Cut using a 3-inch round cutter. Re-roll scraps and repeat until dough is used up. Repeat with remaining dough.
- Place 1 rounded teaspoon of filling in the center of each dough circle. Moisten edges with some water and fold in half. Seal edges with a fork. Prick the top of each empanada several times. Place onto the prepared baking sheets.
- Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.
- Bake in the preheated oven until brown, 15 to 18 minutes.
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Footnotes
- Cook's Note:
- You can use finely chopped cooked turkey instead of chicken, regular shredded Cheddar cheese instead of Mexican blend, and green salsa instead of red, if preferred.