Chicken and Black Bean Empanadas recipe
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Ingredients
- ½ (15 ounce) can seasoned black beans - rinsed, drained, and mashed ½ cup finely chopped cooked chicken ½ cup shredded Mexican cheese blend ¼ cup salsa ⅛ teaspoon ground cumin 1 dash hot pepper sauce 3 cups all-purpose flour ¼ teaspoon salt 1 cup shredded pepper Jack cheese ¾ cup shortening ½ cup milk 2 eggs, beaten, divided 1 tablespoon water
Nutrition Info
- 100.7 caloriescarbohydrate: 8.5 gcholesterol: 14.9 mgfat: 6 gfiber: 0.6 gprotein: 3.3 gsaturatedFat: 2.1 gservingSize: -sodium: 83.9 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Black Bean Empanadas
Directions
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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.