Spicy Black Bean Empanadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
2 pkg. (17.3 ounces each) Pepperidge FarmŪ Puff Pastry Sheets (4 sheets), thawed 40 minutes on counter1 egg1 tbsp. water1 small red pepper, diced (about 2/3 cup), can use red bell pepper or hot red pepper depending on taste4 medium green onions, chopped (about 1/2 cup)1 clove garlic, minced1/2 cup tomato sauce1 tsp. chili powder1/8 tsp. crushed red pepper1 1/2 cups shredded Cheddar cheese (about 6 ounces)1 can (about 15 ounces) black beans, rinsed and drained1/4 cup chopped fresh cilantro leaves
Puff Pastry Sheets must be thawed for 40 minutes before you start working with them. Use a lot of flour while working with them.
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Cook the red pepper and garlic in a 12-inch skillet over medium-high heat until tender. Stir in the green onions, cook 2 minutes. Stir in the tomato sauce, beans, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5-10 minutes. Remove the skillet from the heat. Stir in the cheese and the cilantro. Let the mixture cool to room temperature.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 9-12 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making about 40 in all.
Spoon 1 teaspoon bean mixture on half of each pastry circle (overstuffing will cause them to break open while baking). Brush the edges of the pastry with egg mixture. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.
Bake for 12-15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10-15 minutes before serving.
Tip: To make ahead, place the unbaked empaņadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empaņadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empaņadas as directed above.
Serving Size: Makes about 40 Pieces; 40 Servings
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Cook the red pepper and garlic in a 12-inch skillet over medium-high heat until tender. Stir in the green onions, cook 2 minutes. Stir in the tomato sauce, beans, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5-10 minutes. Remove the skillet from the heat. Stir in the cheese and the cilantro. Let the mixture cool to room temperature.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 9-12 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making about 40 in all.
Spoon 1 teaspoon bean mixture on half of each pastry circle (overstuffing will cause them to break open while baking). Brush the edges of the pastry with egg mixture. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.
Bake for 12-15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10-15 minutes before serving.
Tip: To make ahead, place the unbaked empaņadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empaņadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empaņadas as directed above.
Serving Size: Makes about 40 Pieces; 40 Servings
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 6.2 g
- Cholesterol: 6.8 mg
- Sodium: 124.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g