Spicy Black Bean Empanadas

Spicy Black Bean Empanadas

49

"Spiced black beans, ground pork and vegetables are wrapped in flaky puff pastry before baking to a golden brown."

Ingredients

1 h 18 m {{adjustedServings}} servings
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Original recipe yields 40 servings

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Directions

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  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
  2. Cook the pork in a 12-inch skillet over medium-high heat until the pork is well browned, stirring frequently to break up meat. Add the diced red pepper, green onions and garlic. Cook until tender. Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese, 1 cup of the beans and cilantro. Let cool.
  3. Unfold 1 pastry sheet on a lightly floured surface. Roll to a 16x12-inch rectangle. Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon cheese mixture. Brush edges of pastry with water. Fold over and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and cheese mixture. Brush with the egg mixture.
  4. Bake for 18 minutes or until golden. Serve with sour cream, guacamole and remaining beans.

Footnotes

  • TIPS
  • Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.
  • Make Ahead Tip: Prepare empanadas through step 3. Freeze until firm. Wrap in resealable plastic bag. Bake as directed.
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Reviews

49
  1. 67 Ratings

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In a pinch for a potluck, able to throw this together - used veggie meat (Morningstar breakfast patties) instead, and even layed pastry dough out flat on bottom and another layer on top of filli...

This was great. I read that a lot of reviewers had to increase the seasonings so i went ahead and used chorizo instead of plain sausage... there was no need to even think about messing with the ...

really, really good! and very easy to make. I only used half of the recipe though, as it was served as one of several appetizers for a party of 20.