BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE

BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE image

Yield 12 appetizer servings

Number Of Ingredients 17

Empanadas
1 T olive oil
1/2 lb ground beef
3 lg garlic cloves, chopped
1 T tomato paste
1 tsp ground cumin
1/4 tsp cayenne pepper
1/3 C chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 1/2 17.3-oz packages frozen puff pastry (3 sheets), thawed
3 lg egg yolks, beaten, for glaze
Dipping Sauce
1 15-oz can black beans, drained & rinsed
1 C sour cream
2 Roma tomatoes, seeded, chopped, divided
2 lg scallions, chopped, divided
Kosher salt and freshly ground black pepper

Steps:

Empanadas Heat oil in a medium skillet over medium-high heat. Add beef and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2" squares for a total of 12 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze. Do Ahead: Can be prepared 6 hours ahead. Cover & chill. Bake until tops are puffed and golden brown, about 20 minutes. Dipping Sauce Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.