" Baked Black Bean Empanadas


Baked Black Bean Empanadas


1/4 cup canned sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed
1/4 cup salsa (any variety)
1 tsp cumin, salt & pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 pkg (14.1oz) refrigerated pie pastry
1/2 cup Monterey Jack cheese, shredded
Optional: Egg white and small packet Sazon Goya seasoning


  • In giant bowl, mix corn, jalapenos, black beans, salsa, cumin, juice and cilantro. Set aside.
  • Unroll pie pastry on floured counter high or board. Use a four in. wide cup or spherical kitchen utensil to chop circles from the dough. Roll out scrap items of dough for a lot of circles (I was ready to create twenty total).
  • Place bean mixture and a pinch of cheese on every circle. Fold over and use a fork to displace and seal edges.
  • Optional Step: combine one ingredient and one little packet Sazon Francisco Goya found within the Hispanic food aisle. it's a really cheap mixture of salt, culantro, garlic, salt, cumin and Annatto (achiote) seeds. I brushed this on before baking to attain a bright gold color and to feature further flavor.
  • Lay every empanada on a parchment paper lined baking sheet and bake during a 450 degree kitchen appliance for concerning twelve minutes, till tanned. Serve with remaining corn and turtle bean condiment.

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