Beef Empanadas With Black Bean Dipping Sauce

1. 1

   Beef Empanadas:

2. 2

   Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.

3. 3

   Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.

4. 4

   Add cilantro; season to taste with salt and pepper.

5. 5

   Let filling cool to room temperature.

6. 6

   Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

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   Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.

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   Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.

9. 9

   Brush tops with glaze.

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    Do Ahead: can be prepared 6 hours in advance. Cover and chill.

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    Bake until tops are puffed and golden brown, about 20 minutes.

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    Dipping Sauce:

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    Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

* Per serving · 4 servings · Values may vary.

No additional tips available.