TURKEY AND BLACK BEAN EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
- Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE
I got this recipe from Bon Appetit, but they didn't have it published on their web site, so I'm putting it here for safe keeping. It was in the 'request' section where readers write in and ask for a recipe from a location / restaurant they'd eaten at. This one comes from the Grace Bay Club in Turks and Caicos. It looks quite good - so I'm hoping some of us enjoy this! UPDATE - I made these this weekend and they were good and went over big at a party. I made a double batch and note the puff pastry at my grocery was $4.99 ea - so for a double batch - that is 3 packages...so not an inexpensive appetizer for a party... Many liked them - but I thought next time I might see about using pie pastry instead of the puff pastry and perhaps adding a bit of cheese or maybe potato inside of the empenadas? The dip was great - even with tortilla chips too.... :)
Provided by Gidget265
Categories Brunch
Time 1h20m
Yield 12 empanadas
Number Of Ingredients 15
Steps:
- Beef 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 and 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 inch 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 in advance. Cover and 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.
BLACK BEAN EMPANADAS
Make and share this Black Bean Empanadas recipe from Food.com.
Provided by JillAZ
Categories Mexican
Time 1h30m
Yield 24 empanadas, 8 serving(s)
Number Of Ingredients 20
Steps:
- To make filling:.
- Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
- Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
- Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
- Transfer to a bowl and mix in the cheese.
- The filling can be prepared ahead and stored in the fridge for up to 2 days.
- To make dough:.
- Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
- In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
- Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
- To assemble:.
- Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
- In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
- Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
- You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
- Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
- Serve with sour cream, salsa or guacamole.
Nutrition Facts : Calories 886.2, Fat 87, SaturatedFat 11.4, Cholesterol 52.9, Sodium 595.8, Carbohydrate 23, Fiber 3.2, Sugar 0.3, Protein 6.4
MINI BEEF EMPANADAS WITH BLACK BEANS & CORN
Savor the flavor of our Mini Beef Empanadas with Black Beans & Corn. Our Mini Beef Empanadas with Black Beans & Corn are small in size but big in flavor!
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 16 servings, 2 empanadas each
Number Of Ingredients 10
Steps:
- Process flour, cream cheese and butter in food processor until ingredients are well blended and mixture forms dough that pulls away from side of container.
- Place dough on work surface; divide in half. Shape each half into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Meanwhile, brown meat in large skillet on medium heat. Add corn, beans and 1/4 cup salsa; mix well. Cook 5 min., stirring occasionally. Add cheese; cook and stir 2 to 3 min. or until melted. Cool completely.
- Heat oven to 425°F. Roll out half the dough into 1/8-inch-thickness on lightly floured surface. Cut into 16 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on parchment-covered baking sheets. Repeat with remaining dough and second prepared baking sheet.
- Spoon 1 Tbsp. meat mixture onto center of each dough round; brush edge of dough lightly with some of the egg. Hold 1 dough round in palm of hand; compress filling with index finger, then fold dough in half. Return to prepared baking sheet. Repeat with remaining dough rounds. Seal edges with fork; brush tops with remaining egg.
- Bake 12 to 15 min. or until golden brown. Meanwhile, mix sour cream and remaining salsa until blended.
- Serve empanadas with sour cream mixture.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
SMOKY BLACK BEAN AND CORN EMPANADAS
These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
- On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
- Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
- Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Nutrition Facts : Calories 770, Carbohydrate 93 g, Cholesterol 45 mg, Fat 6 1/2, Fiber 11 g, Protein 21 g, SaturatedFat 15 g, ServingSize 2 Empanadas, Sodium 1030 mg, Sugar 4 g, TransFat 0 g
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- Sift the flour and salt together into a large bowl. Add the cold butter pieces and use a pastry blender to work the mixture until it resembles coarse crumbs.
- In a small bowl, combine the egg, water, and vinegar and beat together with a whisk. Pour the egg mixture into the flour and stir gently until it incorporated.
- Dust a flat surface with a little flour and leave some on yours hands. Grab the dough out of the bowl and shape it into a ball. Place it on the floured surface and knead gently a few times. Pat it into a flattened ball, wrap it in plastic wrap, and put it in the fridge for one hour.
- While it is resting, make the filling. Heat the olive oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally until it softens (about 4 minutes). Add in the red pepper, lower the heat to medium, and cook for another five minutes. Add in the canned tomatoes and stir to combine.
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- In a medium skillet heat the olive oil and add the ground beef. Saute the ground beef until no longer pink, breaking it up with a wooden spoon. Add the onion and garlic to it and continue sautéing until the onion is soft and translucent.
- Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar and hot sauce to the skillet and stir. Cook for a couple more minutes then remove from heat and let the meat mixture cool until it comes to room temperature.
- Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 6 circles, 2 on each row, see video. Using a 4 inch cookie cutter or bowl, cut 6 circles, 2 per row. Fill each with a about a tablespoon of meat mixture in the middle of each pastry round. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet and repeat with remaining ingredients. You should get around 40 empanadas. See notes.
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- Once the oil is hot, add the pepper and onion. Cook them for about 10 minutes, stirring occasionally, until the pepper is tender and the onion is soft and translucent.
- Add the garlic, cumin, paprika, and cloves. Stir everything and cook the mixture for about 1 minute, until the garlic becomes very fragrant.
- Add the beans, water, and tomato paste. Stir everything to blend the tomato paste with the water.
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