Friday, January 15, 2010

ROTW- Spicy Black Bean Empanadas

This was our ROTW for last week, I think you can still click on the link at right and it will take you there, if not then here is the link for our Spicy Black Bean Empanadas This was a great recipe, the filling was delicious, so much so that I bought big portobello mushroom caps to stuff with this recipe's filling later next week. The black beans and the cheese melded perfectly with the cumin and cilantro, I wanted to make these again immediately after we finished our last bite.

* 2 (17.3 ounce) packages Pepperidge Farm® Puff Pastry Sheets (I used the new precut disk ones)
* 1 egg
* 1 tablespoon water
* 1/2 pound ground pork or turkey ( I used 3/4 lb ground pork, 1/2 lb was not enough stuffing)
* 1 small red pepper, diced
* 4 medium green onions, chopped
* 2 clove garlic, minced
* 1/2 cup tomato sauce (I used 1 1/2 TBL of Tomato paste and 1/4 cup water, I like the flavor better)
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1/8 teaspoon crushed red pepper ( I used hot sauce, a dash of Franks or even the Asian chili sauce)
* 1 1/2 cups shredded Cheddar cheese (I used light mexican blend to save some calories and I love that blend)
* 1 (15 ounce) can black beans, rinsed and drained
* 1/4 cup chopped fresh cilantro leaves
* 1 cup sour cream
* 1 cup guacamole

1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
2. Cook the pork in a 12-inch skillet over medium-high heat until the pork is well browned, stirring frequently to break up meat. Add the diced red pepper, green onions and garlic. Cook until tender. Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese, 1 cup of the beans and cilantro. Let cool.
3. Unfold 1 pastry sheet on a lightly floured surface. Roll to a 16x12-inch rectangle. Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon cheese mixture. Brush edges of pastry with water. Fold over and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and cheese mixture. Brush with the egg mixture.
4. Bake for 18 minutes or until golden.

Serve with sour cream, guacamole and remaining beans.
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