CHICKEN AND BLACK BEAN EMPANADAS

Chicken and Black Bean Empanadas image

These chicken and black bean empanadas make a great little baked appetizer to dip. A great way to used up leftover chicken or turkey, and they freeze well either before or after baking! Serve with salsa, sour cream, and/or guacamole, if desired.

Provided by Patty2007

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 40

Number Of Ingredients 13

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Ingredients

½ (15 ounce) can seasoned black beans - rinsed, drained, and mashed
½ cup finely chopped cooked chicken
½ cup shredded Mexican cheese blend
¼ cup salsa
⅛ teaspoon ground cumin
1 dash hot pepper sauce
3 cups all-purpose flour
¼ teaspoon salt
1 cup shredded pepper Jack cheese
¾ cup shortening
½ cup milk
2 eggs, beaten, divided
1 tablespoon water

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.
Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.
Stir flour and salt together in a bowl. Cut in pepper Jack cheese and shortening until mixture resembles coarse cornmeal. Add milk and 1 beaten egg; stir until well mixed.
Turn dough out onto a lightly floured surface and knead gently, 10 to 15 strokes. Divide dough in half; keep remaining half wrapped in plastic wrap until you are ready for it.
Roll 1/2 of the pastry dough out on a lightly floured surface to 1/8-inch thickness. Cut using a 3-inch round cutter. Re-roll scraps and repeat until dough is used up. Repeat with remaining dough.
Place 1 rounded teaspoon of filling in the center of each dough circle. Moisten edges with some water and fold in half. Seal edges with a fork. Prick the top of each empanada several times. Place onto the prepared baking sheets.
Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.
Bake in the preheated oven until brown, 15 to 18 minutes.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 8.5 g, Cholesterol 14.9 mg, Fat 6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 83.9 mg, Sugar 0.2 g