SOUTHWEST EMPANADAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Southwest Empanadas image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 40m

Yield 20 empanadas

Number Of Ingredients 5

One 15-ounce can Southwestern-flavored pinto beans
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded and chopped rotisserie chicken meat
Two 14-ounce packages frozen empanada wrappers, defrosted
1 large egg

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
  • In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.

There are no comments yet!