Chicken and Black Bean Empanadas
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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. Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.
- 2. Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.
- 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. 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. 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. 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. Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.
- 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
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