CHICKEN AND BLACK BEAN EMPANADAS

Chicken and black bean empanadas image

Provided by Rhonda Boer

Time 30m

Number Of Ingredients 9

2-3 c shredded turkey
1 can(s) black beans (15oz) drained
1/2 c shredded pepper jack or monteray jack cheese
1/2 c shredded cheddar cheese
1/2 c prepared salsa
2 Tbsp ro-tel diced tomatoes & green chilies
1 tsp ground cumin
2 (9 inch) refrigerated pie crusts
1 egg, beaten with water if desired for egg wash

Steps:

1. Preheat oven to 425 degrees F.
2. In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
3. Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
4. Divide chicken mixture into equal portions and place each portion on top of the pie crusts. Fold crusts over and pinch the edges together to seal. Using a fork crimp the edges of the pinched crusts to make hash marks to make sure they are sealed.
5. Put empanadas on a baking sheet, and using a knife make a couple small slits in the top of them to allow steam to escape while they cook.
6. (if desired) Brush with egg wash and place into preheated oven, baking for 15 minutes or until crust is a golden brown. May be served with sour cream or salsa.