Chicken and Black Bean Empanadas

These chicken and black bean empanadas make a great little baked appetizer to dip. A great way to used up leftover chicken or turkey, and they freeze well either before or after baking! Serve with salsa, sour cream, and/or guacamole, if desired.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 101 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup milk
• 3 cups all-purpose flour
• ¾ cup shortening
• 1 tablespoon water
• 1 dash hot pepper sauce
• ⅛ teaspoon ground cumin
• 1 cup shredded Pepper Jack cheese
• ¼ cup salsa
• ½ cup shredded Mexican cheese blend
• ½ (15 ounce) can seasoned black beans - rinsed, drained, and mashed
• ½ cup finely chopped cooked chicken
• 2 eggs, beaten, divided

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.

Step 2

Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.

Step 3

Stir flour and salt together in a bowl. Cut in pepper Jack cheese and shortening until mixture resembles coarse cornmeal. Add milk and 1 beaten egg; stir until well mixed.

Step 4

Turn dough out onto a lightly floured surface and knead gently, 10 to 15 strokes. Divide dough in half; keep remaining half wrapped in plastic wrap until you are ready for it.

Step 5

Roll 1/2 of the pastry dough out on a lightly floured surface to 1/8-inch thickness. Cut using a 3-inch round cutter. Re-roll scraps and repeat until dough is used up. Repeat with remaining dough.

Step 6

Place 1 rounded teaspoon of filling in the center of each dough circle. Moisten edges with some water and fold in half. Seal edges with a fork. Prick the top of each empanada several times. Place onto the prepared baking sheets.

Step 7

Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.

Step 8

Bake in the preheated oven until brown, 15 to 18 minutes.