Banana Black Bean Empanadas Food

BANANA-BLACK BEAN EMPAñADAS

Steps:

• Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
• Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

TURKEY AND BLACK BEAN EMPANADAS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
• Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

BLACK BEAN EMPANADAS

Steps:

• To make filling:.
• Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
• Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
• Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
• Transfer to a bowl and mix in the cheese.
• The filling can be prepared ahead and stored in the fridge for up to 2 days.
• To make dough:.
• Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
• In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
• Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
• To assemble:.
• Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
• In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
• Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
• You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
• Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
• Serve with sour cream, salsa or guacamole.