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Title: Chicken and Bean Empanadas
Categories: Mexican Latino Pastry Appetizer Chicken
Yield: 1 Servings
| 3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | c | Shredded Monterey Jack |
| Cheese with jalapeno | ||
| Peppers | ||
| 3/4 | c | Shortening |
| 1 | Beaten egg | |
| 1/2 | c | Milk |
| 1 | Egg | |
| Salsa, sour cream, and/or | ||
| Guacamole dip (optional) | ||
| Chicken and Bean Filling: | ||
| 1/2 | c | Finely chopped cooked |
| Chicken | ||
| 8 | oz | Can Black Beans, rinsed, |
| Drained, and mashed | ||
| 1/2 | c | Finely shredded cheddar |
| Cheese | ||
| 1/4 | c | Salsa verde |
| 1/8 | ts | Ground cumin |
| Few dashes bottled hot | ||
| Pepper sauce. |
Prepare Chicken and Bean filling; set aside.
For pastry, stir together flour and salt. Cut in cheese and shortening until mixture resembles coarse cornmeal. Add beaten egg and milk; stir until well combined. Turn onto a lightly floured surface. Knead gently 10-12 strokes. Divide dough in half.
Roll one half of pastry on a lightly floured surface to 1/8" thickness. Cut using a 3-inch round cutter. Reroll scraps and cut to make 20 rounds total. Repeat with remaining dough.
Place 1 rounded teaspoon of Chicken and Bean filling in center of each pastry circle. Moisten edges with water. Fold in half. Seal edges with a fork. Prick pastry of each turnover several times. Place on lightly greased baking sheets. Stir together the egg and 1 Tbsp water. Brush over pastry. Bake in a 425 degree F oven 15-18 minutes or till golden. If desired, serve with salsa, sour cream, and/or guacamole dip. Makes 40.
PATTY'S OWN NOTES HERE:
I was pushing turkey leftovers this week, so I did that instead of chicken (just buzzed it around a bit in the food processor). In my neighborhood there are basically 2 types of Black Beans I can buy -- regular Black Beans in Water, or the kind seasoned with garlic and onion (Ranch Style); I chose the latter for fun. I substituted the cheddar cheese for a 4 cheese Mexican Blend that I happened to have in the frig just because I could. I used regular ole salsa since that's what I happened to have, and skipped the hot pepper sauce altogether 'cause I wasn't going to the store one more time this week!! (I left the cumin stand per directions). In short, it didn't seem to suffer at all --- I could just sit and eat the stuffing with a spoon all by itself!
Really do make sure that you roll the dough out no thicker than 1/8" ~the thinner the better. I managed to squeeze an easy 4+ dozen out of this instead of the 40 they implied (52, actually).
(From the 1995 BH&G Holiday Appetizers Mag) From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä
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