Chicken & bean empanadas^

Yield: 40 servings

Measure Ingredient
½ cup Finely chopped cooked
\N \N Chicken
½ can (15oz) black beans, rinsed,
\N \N Drained and mashed
½ cup Finely shredded cheddar
3 cups All-purpose flour
¼ teaspoon Salt
1 cup Shredded monterey jack
\N \N Cheese with jalapeno
\N \N Peppers
¾ cup Shortening or lard
\N \N Cheese
¼ cup Salsa verde or green slasa
⅛ teaspoon Ground cumin
\N dash Or so Tabasco
1 \N Beaten egg
½ cup Milk
1 \N Egg
1 tablespoon Water
\N \N Salsa, sour cream, and/or
\N \N Guacamole dip (optional)



Prepare filling. Combine all ingredients; set aside.

For Pastry, stir together flour and salt. Cut in cheese and shortening till mixture resembles coarse cornmeal. Stir in egg and milk until well combined.

Knead 10-12 strokes on a lightly floured surface; divide in half.

Roll out to ⅛". cut into 3" rounds with a floured cutter. Reroll to make 20

rounds per half.

Place 1 teaspoon filling in center of each. Moisten edges with water, fold in

half and seal edges with a fork. Prick several steam holes in each.

Brush with

combined egg and water; bake in preheated 425F. oven 15-18 minutes until golden. Serve with sour cream, salsa, and guacamole, if desired.

Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-28-95

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