CHICKEN AND BLACK BEAN EMPANADAS
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.
Provided by Patty2007
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 40
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 8.5 g, Cholesterol 14.9 mg, Fat 6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 83.9 mg, Sugar 0.2 g
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Samuel Duah
[email protected]These empanadas were amazing! I will definitely be making them again and again.
Noah Keys
[email protected]Overall, I thought these empanadas were pretty good. I would definitely make them again.
abdul mulaasi officially
[email protected]I would have liked the filling to be a little more spicy.
Serge Kalonji
[email protected]These empanadas were a little too greasy for my taste.
Adam Suren
[email protected]I'm not a huge fan of black beans, but I really enjoyed these empanadas. The filling was flavorful and the dough was crispy.
Stellar Jeffrey
[email protected]These empanadas were a great way to use up leftover chicken. I also added some corn and peppers to the filling.
Aerial Rebel
[email protected]I had a hard time getting the dough to seal properly. The empanadas fell apart when I tried to fry them.
love moyo
[email protected]The filling was a little bland for my taste, but the dough was perfect.
David Chapman
[email protected]These empanadas were easy to make and turned out delicious. I will definitely be making them again.
Godknows Kuimba
[email protected]I made these empanadas for a party and they were a huge success. Everyone loved them!
max kore
[email protected]I followed the recipe exactly and the empanadas turned out perfectly. They were golden brown and crispy on the outside, and the filling was cheesy and flavorful. I would highly recommend this recipe.
Tracy Mcmahon
[email protected]These empanadas were a hit with my family! The filling was flavorful and the dough was crispy. I will definitely be making these again.