chicken and black bean empanadas
(1 rating)
This is a new recipe I saw on tv, and adapted it to suit my tastes and that of my husband. The original recipe was done with turkey.
(1 rating)
yield
4 servings
prep time
15 Min
cook time
15 Min
Ingredients For chicken and black bean empanadas
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2-3 cshredded turkey
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1 canblack beans (15oz) drained
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1/2 cshredded pepper jack or monteray jack cheese
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1/2 cshredded cheddar cheese
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1/2 cprepared salsa
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2 Tbspro-tel diced tomatoes & green chilies
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1 tspground cumin
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2(9 inch) refrigerated pie crusts
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1egg, beaten with water if desired for egg wash
How To Make chicken and black bean empanadas
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1Preheat oven to 425 degrees F.
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2In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
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3Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
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4Divide 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.
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5Put 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.
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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.
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