Chicken & bean empanadas^
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped cooked |
| Chicken | ||
| ½ | can | (15oz) black beans, rinsed, |
| Drained and mashed | ||
| ½ | cup | Finely shredded cheddar |
| 3 | cups | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Shredded monterey jack |
| Cheese with jalapeno | ||
| Peppers | ||
| ¾ | cup | Shortening or lard |
| Cheese | ||
| ¼ | cup | Salsa verde or green slasa |
| ⅛ | teaspoon | Ground cumin |
| dash | Or so Tabasco | |
| 1 | Beaten egg | |
| ½ | cup | Milk |
| 1 | Egg | |
| 1 | tablespoon | Water |
| Salsa, sour cream, and/or | ||
| Guacamole dip (optional) | ||
Directions
CHICKEN AND BEAN FILLING
PASTRY
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