Spicy Black Bean Empanadas |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Empanadas with a vegetable filling made easy by using frozen puff pastry. Ingredients:
2 tablespoons vegetable oil |
3/4 cup chopped onion |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup canned solid-pack pumpkin |
1/4 cup chopped fresh cilantro |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper (to taste) |
salt |
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets) |
1 cup grated monterey jack cheese |
1 large egg, beaten (for glaze) |
Directions:
1. .Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.
2. Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.
3. Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.
4. Preheat oven to 425°.
5. Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.
6. Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.
7. Sprinkle each mound of filling with cheese.
8. Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.
9. Arrange pastries on rimmed baking sheet; brush with egg glaze.
10. Bake about 15 minutes, until golden brown; serve warm.
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