Chicken and Bean Puff Pastry Empanadas

Name: Chicken and Bean Puff Pastry Empanadas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 empanadas
Cuisine: mexican
Ingredients: 1/4 cup vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, pressed; 1 teaspoon ground cumin; 1 1/2 teaspoon 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; Kosher salt and black pepper; 1/2 cup packed fresh cilantro leaves; 1 package prepared puff pastry; Flour, for rolling out pastry; About 1/4 cup vegetable oil, for brushing; Tomato and Pineapple Salsa Fresca, recipe follows; 1 pound ripe tomatoes (about 3 medium), roughly chopped; 1 (14.5-ounce) can pineapple pieces, juice strained; 1 clove garlic, roughly chopped; 1 small jalapeno, seeded and finely minced; 3 scallions, finely sliced into 1/8-inch rounds; 1 lime, juiced; 2 pinches superfine sugar; Kosher salt

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Chicken and Bean Puff Pastry Empanadas

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Level: Easy
Yield: 12 empanadas
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

306

Total Fat

19

Saturated Fat

3

Carbohydrates

27

Dietary Fiber

4

Sugar

8

Protein

9

Cholesterol

13

Sodium

407

Total: 40 min
Prep: 20 min
Cook: 20 min

Level: Easy
Yield: 12 empanadas
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

306

Total Fat

19

Saturated Fat

3

Carbohydrates

27

Dietary Fiber

4

Sugar

8

Protein

9

Cholesterol

13

Sodium

407

Total: 40 min
Prep: 20 min
Cook: 20 min

Ingredients

For the filling:

1/4 cup vegetable oil

1 small onion, finely chopped

2 cloves garlic, pressed

1 teaspoon ground cumin

1 1/2 teaspoon 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 package prepared puff pastry

Flour, for rolling out pastry

About 1/4 cup vegetable oil, for brushing

Tomato and Pineapple Salsa Fresca, recipe follows

Tomato and Pineapple Salsa Fresca:

1 pound ripe tomatoes (about 3 medium), roughly chopped

1 (14.5-ounce) can pineapple pieces, juice strained

1 clove garlic, roughly chopped

1 small jalapeno, seeded and finely minced

3 scallions, finely sliced into 1/8-inch rounds

1 lime, juiced

2 pinches superfine sugar

Kosher salt

Directions

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.

Tomato and Pineapple Salsa Fresca:

In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.

Chicken and Bean Puff Pastry Empanadas

Chicken and Bean Puff Pastry Empanadas

For the filling:

Tomato and Pineapple Salsa Fresca:

Tomato and Pineapple Salsa Fresca:

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