Chicken And Bean Puff Pastry Empanadas Food

BANANA-BLACK BEAN EMPAñADAS

Banana-Black Bean Empañadas image

These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.

Provided by Diane Brown Savahge

Categories Bean Appetizer Bake Banana Bon Appétit Los Angeles California Sugar Conscious Kidney Friendly

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 firm medium-size banana, diced
3/4 cup chopped onion
1 15-ounce can black beans, drained
1/4 cup chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 cup (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend (for glaze)

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.

CHICKEN AND BLACK BEAN EMPANADAS

Chicken and Black Bean Empanadas image

Make and share this Chicken and Black Bean Empanadas recipe from Food.com.

Provided by lazy gourmet

Categories Lunch/Snacks

Time 24m

Yield 12 empanada, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup vegetable oil
1 small onion, finely chopped
2 garlic cloves, pressed
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, drained and rinsed well
1 1/2 cups finely shredded cooked chicken
kosher salt and black pepper
1/2 cup packed fresh cilantro leaves
1 (2 sheet) package prepared puff pastry
flour, for rolling out pastry
salsa, for topping
sour cream, for topping
green onions or chives, for topping

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.

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