Spicy Black Bean Empanadas

Name: Spicy Black Bean Empanadas
Prep time: 1 h 18 min
Cook time: 1 h 18 min
Total time: 1 h 18 min
Yield: 40
Cuisine: Spanish, European
Ingredients: 425 grams black beans, rinsed and drained; 1 teaspoon chili powder; 0 teaspoons crushed red pepper; 1 egg; 59 milliliters chopped fresh cilantro leaves; 1 clove garlic, minced; 4 mediums green onions, chopped; 1 teaspoon ground cumin; 227 grams ground pork or turkey; 237 milliliters guacamole; 981 grams packages Pepperidge Farm® Puff Pastry Sheets; 355 milliliters shredded Cheddar cheese; 237 milliliters sour cream; 118 milliliters tomato sauce; 1 Tbsp water

You can never have too many European recipes, so give Spicy Black Bean Empanadas a try. One portion of this dish contains about 5g of protein, 14g of fat, and a total of 201 calories. This recipe serves 40. A mixture of green onions, chili powder, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 18 minutes.

Instructions

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.

Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

Ingredients you will need

Vegetable Oil Cooking Spray

Water

Egg

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Cook the pork in a 12-inch skillet over medium-high heat until the pork is well browned, stirring frequently to break up meat.

Ingredients you will need

Meat

Pork

Equipment you will use

Frying Pan

Add the diced red pepper, green onions and garlic. Cook until tender. Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes.

Ingredients you will need

Red Pepper Flakes

Chili Powder

Green Onions

Tomato Sauce

Red Pepper

Garlic

Cumin

Equipment you will use

Frying Pan

Remove from the heat. Stir in the cheese, 1 cup of the beans and cilantro.

Ingredients you will need

Cilantro

Cheese

Beans

Let cool.

Unfold 1 pastry sheet on a lightly floured surface.

Roll to a 16x12-inch rectangle.

Ingredients you will need

Roll

Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon cheese mixture.

Ingredients you will need

Cheese

Brush edges of pastry with water. Fold over and press the edges with a fork to seal.

Ingredients you will need

Water

Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and cheese mixture.

Ingredients you will need

Cheese

Equipment you will use

Baking Sheet

Brush with the egg mixture.

Ingredients you will need

Egg

Bake for 18 minutes or until golden.

Equipment you will use

Oven

Serve with sour cream, guacamole and remaining beans.

Ingredients you will need

Sour Cream

Guacamole

Beans

Equipment

Ingredients

Servings:

425grams

black beans, rinsed and drained 1teaspoon

chili powder 0teaspoons

crushed red pepper 1

egg 59milliliters

chopped fresh cilantro leaves 1clove

garlic, minced 4mediums

green onions, chopped 1teaspoon

ground cumin 227grams

ground pork or turkey 237milliliters

guacamole 981grams

packages Pepperidge Farm® Puff Pastry Sheets 355milliliters

shredded Cheddar cheese 237milliliters

sour cream 118milliliters

tomato sauce 1Tbsp

water

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red.

A wine full of character and is both powerful and elegant. Delicate floral aromas over a background of very ripe fruit, oak and truffles. Its tannins have a fruity, meaty structure that evolves into velvety touches of smoke and spices acquired during aging.Ideal with meat, paella, and perfect with creamy cheeses.