Saturday, October 22, 2011

Chicken and Black Bean Mini Empanadas

I really liked these!  This were really good served with salsa and sour cream.  If you're going to the trouble to make them, you might as well make several sheets of them, and that's fine because they reheat beautifully.  I was able to get 11-12 empanadas per sheet of puff pastry, and I cut them into circles with a water glass.  I'm sure a biscuit cutter is more proper, but you use what you have.  Similarly, I used a beer bottle to roll the puff pastry dough into the a bigger rectangle because I didn't have a rolling pin.  I've since received one.  (Thanks, Amanda.)

To speed up the process, you can also make the filling the day ahead.  I made the filling with my favorite, Slow Cooker Salsa Chicken, but you could use any shredded or ground meat--beef, pork, turkey, or deer (if you live in my neck of the woods).  The recipe calls for a can of black beans, but I didn't even use half of it. 

This is the perfect party appetizer or tailgate food, and they're nice and filling.  You should try these! 

Chicken and Black Bean Mini Empanadas

4 sheets Puff Pastry dough
1 egg
1 Tbsp water
1/2 lb  cooked shredded salsa chicken
1 Tbsp Philadelphia Cooking Creme Southwest Blend
1 small red bell pepper, diced (I used one from a jar)
2 tsp dried minced onion flakes
1 tsp taco seasoning
1 1/2 cups shredded cheese (I used the 4 cheese Mexican blend)
1/2 (15oz) can black beans, rinsed and drained
Chopped fresh cilantro (optional)

Thaw the puff pastry sheets at room temperature for 40 minutes or until they're easy to handle.  Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or spray with cooking spray. Stir the egg and water with a fork in a small bowl.

Heat a skillet over medium heat, and combine the chicken, bell pepper, taco seasoning, and Cooking Creme until warm.  Remove from heat, and stir in the cheese and half the can of black beans. 

Unfold one sheet of puff pastry on a lightly floured surface, and roll out into a 16"x12" rectangle.  Cut into 12 (2.5") rounds.  Put 1 teaspoon of the chicken mixture on each round.  Wet the edges of the round; fold over and press the edges with a fork to seal.  Place the empanadas on the prepared baking sheet.  Repeat with remaining sheets of puff pastry.  Brush empanadas with egg wash. 

Bake for 18 minutes or until golden.  Serve with salsa and sour cream. 

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