Recipe by lazy gourmet
Who said using puff pastry and cooked chicken is cheating?
Top Review by FloridaNative
These were very good, though I made some with grass-fed beef and some with chicken . I found (for me anyway) they were easier to make as rectangles versus triangles and I ended up with 39 total empanadas. My pastries were not 4X4 either (LOL) so some came out small while others were larger. Definitely some extra work, but WELL WORTH IT! I also brushed the tops with an egg wash, and they came out a lovely golden brown and the pastry was the perfect flakiness (gotta love puff pastry). These little bites were gobbled up by everybody very quickly. DH especially liked the chicken ones, while DD and I liked the beef - just personal preferences there. Thanks for posting lazy gourmet - made for the Diabetic Tailgate Party in the Diabetic Forum, September 2010!
- 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) packageprepared puff pastry
- flour, for rolling out pastry
- salsa, for topping
- sour cream, for topping
- green onions or chives, for topping
Directions See How It's Made
- 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.
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- Serve with salsa, sour cream and green onions.