Recipe courtesy of Dave Lieberman
Print
Chicken and Bean Puff Pastry Empanadas
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 empanadas
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 empanadas
Level:
Easy

Ingredients

For the filling:
  • 1/4 cup vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, pressed
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon 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
  • Kosher salt and black pepper 
  • 1/2 cup packed fresh cilantro leaves
  • 1 package prepared puff pastry
  • Flour, for rolling out pastry
  • About 1/4 cup vegetable oil, for brushing
  • Tomato and Pineapple Salsa Fresca, recipe follows 
Tomato and Pineapple Salsa Fresca: 
  • 1 pound ripe tomatoes (about 3 medium), roughly chopped
  • 1 (14.5-ounce) can pineapple pieces, juice strained
  • 1 clove garlic, roughly chopped
  • 1 small jalapeno, seeded and finely minced
  • 3 scallions, finely sliced into 1/8-inch rounds
  • 1 lime, juiced
  • 2 pinches superfine sugar 
  • Kosher salt

Directions

For the filling:

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.

Tomato and Pineapple Salsa Fresca: 

In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Black Beans and Yellow Rice

Recipe courtesy of Tyler Florence

Estella's Mole Poblano Chicken

Recipe courtesy of Chuck Hughes

Salsa Marinated Chicken with Mexican Rice

Recipe courtesy of Rachael Ray

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Recipe courtesy of Robin Miller

Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage

Recipe courtesy of Rachael Ray

Chicken Enchiladas

Recipe courtesy of Rachael Ray

Chicken Tacos

Recipe courtesy of Yvan Lemoine

Chicken Flautas

Recipe courtesy of Marcela Valladolid

On TV

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here