Friday, May 2, 2008

Chicken and Bean Puff Pastry Empenadas

These are delicious. I got them from this website:

Chicken and Bean Puff Pastry Empanadas

recipe courtesy Dave Lieberman

For the filling:1/4 cup vegetable oil1 small onion, finely chopped2 cloves garlic, pressed1 teaspoon ground cumin1 1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper1 (15-ounce) can black beans, drained and rinsed well1 1/2 cups finely shredded cooked chickenKosher salt and black pepper1/2 cup packed fresh cilantro leaves1 package prepared puff pastryFlour, for rolling out pastryAbout 1/4 cup vegetable oil, for brushingFilling: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.

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