Best 3 Chicken And Bean Puff Pastry Empanadas Recipes

Embark on a culinary journey with our delightful Chicken and Bean Puff Pastry Empanadas, a harmonious blend of savory flavors wrapped in golden, flaky pastry. These empanadas are a symphony of textures and tastes, featuring tender chicken, hearty beans, a vibrant blend of spices, and a tantalizing cheese filling, all encased in a crispy, buttery crust.

Our article presents a comprehensive guide to crafting these delectable treats, with two enticing variations to suit your preferences. The Classic Chicken and Bean Empanadas embody the traditional flavors of this beloved dish, while the Black Bean and Sweet Potato Empanadas offer a delightful twist with their vibrant colors and sweet-savory balance.

Each recipe is meticulously detailed, ensuring that even novice cooks can achieve empanada perfection. We provide step-by-step instructions, helpful tips, and a comprehensive list of ingredients to guarantee your success.

With this article as your guide, you'll master the art of crafting these delectable empanadas, impressing your family and friends with your culinary skills. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together!

Let's cook with our recipes!

CHICKEN AND BLACK BEAN EMPANADAS

Chicken and Black Bean Empanadas image

Make and share this Chicken and Black Bean Empanadas recipe from Food.com.

Provided by lazy gourmet

Categories Lunch/Snacks

Time 24m

Yield 12 empanada, 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

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.
Preheat the oven to 375 degrees F.
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.
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.
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.
Serve with salsa, sour cream and green onions.

SOUTHWEST EMPANADAS

Southwest Empanadas image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 40m

Yield 20 empanadas

Number Of Ingredients 5

Ingredients

One 15-ounce can Southwestern-flavored pinto beans
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded and chopped rotisserie chicken meat
Two 14-ounce packages frozen empanada wrappers, defrosted
1 large egg

Steps:

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.

PUFF PASTRY CHICKEN BUNDLES

Puff Pastry Chicken Bundles image

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 large egg
1/2 teaspoon cold water

Steps:

Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.

Tips:

To make sure the puff pastry is cooked evenly, brush the top with an egg wash before baking.
If you don't have puff pastry on hand, you can use crescent roll dough instead.
To make the chicken and bean filling ahead of time, cook the chicken and beans and let them cool completely. Then, store the filling in an airtight container in the refrigerator for up to 3 days.
You can use any type of beans you like in this recipe. Some good options include black beans, pinto beans, and kidney beans.
If you want to add some extra flavor to the filling, you can add a tablespoon of chili powder or cumin.
To make the empanadas easier to eat, cut them in half before serving.

Conclusion:

Chicken and bean puff pastry empanadas are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're also a great way to use up leftover chicken and beans. With a flaky puff pastry crust and a flavorful chicken and bean filling, these empanadas are sure to be a hit with everyone who tries them.