Chicken and Black Bean Empanadas

Chicken and Black Bean Empanadas

by Belen Pastor 2 years ago
0 (0)
15 minutes
100.7 kcal
8.5 g carbs
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Description

These chicken and black bean empanadas make a great little baked appetizer to dip. A great way to used up leftover chicken or turkey, and they freeze well either before or after baking! Serve with salsa, sour cream, and/or guacamole, if desired.

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
Directions
  1. 1. Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.
  2. 2. Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.
  6. 6. 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.
  7. 7. Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.
  8. 8. Bake in the preheated oven until brown, 15 to 18 minutes.
Nutrition Facts
serving: 40 empanadas
calories: 100.7 kcal
carbohydrates: 8.5 g
protein: 3.3 g
saturated fat: 2.1 g
cholesterol: 14.9 mg
sodium: 83.9 mg
fiber: 0.6 g
sugar: 0.2 g