-
1
Heat oil over medium-high heat in a large skillet.
-
2
Saute onions and garlic until onions are soft and translucent, about 4 minutes.
-
3
Add spices, stir to mix fully, and cook for 2 to 3 minutes.
-
4
Add black beans and chicken and season with salt and pepper, to taste.
-
5
Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully.
-
6
Add cilantro and stir well.
-
7
Preheat the oven to 375 degrees F.
-
8
Lay out a sheet of puff pastry on a lightly floured surface.
-
9
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.
-
10
Trim edges to size, if necessary.
-
11
Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares.
-
12
Make sure the squares are well floured and stack them in a little pile.
-
13
To form empanadas:
-
14
Fill a little dish with some room temperature water.
-
15
Imagine each square you work with is separated in half by a diagonal.
-
16
Place a couple tablespoons of filling in the top half.
-
17
Dip a finger into the water and moisten the edges of the top half with water.
-
18
Fold the bottom half to meet the edges of the top half.
-
19
Use a fork to pinch and seal the edges.
-
20
Lightly brush the tops with vegetable oil.
-
21
Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
-
22
1 pound ripe tomatoes (about 3 medium), roughly chopped
-
23
1 (14.5-ounce) can pineapple pieces, juice strained
-
24
1 clove garlic, roughly chopped
-
25
1 small jalapeno, seeded and finely minced
-
26
3 scallions, finely sliced into 1/8-inch rounds
-
27
1 lime, juiced
-
28
2 pinches superfine sugar
-
29
Kosher salt
-
30
In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions.
-
31
Mix well.
-
32
Add lime juice, sugar, and salt, to taste.
-
33
Toss well.
-
34
Serve with the Chicken Empanadas.
