Beef Black Bean And Corn Empanadas Food

MINI BEEF EMPANADAS WITH BLACK BEANS & CORN

Steps:

• Process flour, cream cheese and butter in food processor until ingredients are well blended and mixture forms dough that pulls away from side of container.
• Place dough on work surface; divide in half. Shape each half into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Meanwhile, brown meat in large skillet on medium heat. Add corn, beans and 1/4 cup salsa; mix well. Cook 5 min., stirring occasionally. Add cheese; cook and stir 2 to 3 min. or until melted. Cool completely.
• Heat oven to 425°F. Roll out half the dough into 1/8-inch-thickness on lightly floured surface. Cut into 16 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on parchment-covered baking sheets. Repeat with remaining dough and second prepared baking sheet.
• Spoon 1 Tbsp. meat mixture onto center of each dough round; brush edge of dough lightly with some of the egg. Hold 1 dough round in palm of hand; compress filling with index finger, then fold dough in half. Return to prepared baking sheet. Repeat with remaining dough rounds. Seal edges with fork; brush tops with remaining egg.
• Bake 12 to 15 min. or until golden brown. Meanwhile, mix sour cream and remaining salsa until blended.
• Serve empanadas with sour cream mixture.

BEEF, BLACK BEAN AND CORN EMPANADAS

Steps:

• Heat the oil in a large skillet and saute the onion for about 2 minutes.
• Add the ground beef (breaking into crumbles as you cook it), taco seasoning and spices and cook until brown.
• Add black beans, corn, and salsa, cooking for another 3 minutes or so, to help the flavors blend.
• Preheat the oven to 425
• Prepare your dough, if using pie crusts or your own dough, cut the dough into 5-inch circles. (or squares if easier.)
• Add about 3 tablespoons of the beef mixture to the center of the dough and top with a generous amount of shredded cheese.
• Fold the dough in half and seal edges with a fork.
• Brush the tops of the empanadas lightly with oil and bake on a well-greased cookie sheet for about 20 minutes or until golden brown
• Serve with optional sour cream, guacamole and enjoy!

SMOKY BLACK BEAN AND CORN EMPANADAS

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
• On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
• Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
• Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

CHICKEN AND BLACK BEAN EMPANADAS

Steps:

• 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.
• Serve with salsa, sour cream and green onions.

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.

CORN, BLACK BEANS & BEEF EMPANADAS

Steps:

• Filling:
• Heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.
• Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.
• Assemble:
• Preheat the oven to 425 degrees F and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and old dough over the filling. Press the edges to seal and crimp the edges using a fork.
• Bake:
• Drizzle 2 Tbsp. of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas on to the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas on a wire rack or 10 minutes and serve.
• FREEZE:
• Prepare the empanadas as directed above. Once assembled, place empanadas in a gallon sized freezer bag in one layer. Remove any excess air from the bag and freeze lat. When ready to prepare, preheat oven to 425 degrees F and place a large baking sheet in the oven. Drizzle 2 Tbsp. of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the frozen empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of frozen empanadas in the preheated oven and bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.