Chicken And Black Bean Empanadas Recipes

Steps:

• Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
• Preheat the oven to 375 degrees F.
• Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
• Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
• To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
• Serve with salsa, sour cream and green onions.

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.

Steps:

• Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
• Preheat the oven to 375 degrees F.
• Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
• Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
• To form empanadas:
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
• In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.

Steps:

• In a large saute pan, brown chicken in heated olive oil.
• Add sazon, oregano and fill with water until chicken in half covered.
• Cook Chicken thoroughly, about 30-40 minutes. Drain water.
• Let cool until easy to handle.
• Remove skin and shred chicken.
• Mix into chicken balance of ingredients, except for discos. Let cool.
• Preheat oven to 375.
• Thaw discos if frozen.
• Take mixture and add 1-2 tbsps and put on center of disco.
• Fold into half moon and secure edges with fork tongs.
• Ley empanadas on a baking sheet and brush top with butter.
• Bake for 15-20 minutes, or until top is brown.
• Serve warm and enjoy.

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.