Chicken And Black Bean Empanadas Recipe

Name: Chicken And Black Bean Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 small onion, finely chopped; 2 garlic cloves, pressed; 1 teaspoon ground cumin; 1 1/2 teaspoons 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 (2 sheet) package prepared puff pastry; flour, for rolling out pastry; salsa, for topping; sour cream, for topping; green onions or chives, for topping

Servings: persons

1/4 cup vegetable oil
1 small onion, finely chopped
2 garlic cloves, pressed
1 teaspoon ground cumin
1 1/2 teaspoons 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 (2 sheet) package prepared puff pastry
flour, for rolling out pastry
salsa, for topping
sour cream, for topping
green onions or chives, for topping

1
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.
2
Preheat the oven to 375 degrees F.
3
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.
4
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.
5
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.
6
Serve with salsa, sour cream and green onions.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 small onion, finely chopped, 2 garlic cloves, pressed, 1 teaspoon ground cumin, and more.

Yes, Chicken And Black Bean Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Black Bean Empanadas

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