Mini Beef Empanadas With Black Beans Corn Recipes

EMPANADAS: SAVORY TURNOVERS RECIPE CARD

Steps:

• Preheat oven to 350'F.
• In a skillet over medium heat sauté the onion and garlic with salt in olive oil until translucent. Add the beef, and break up in small pieces.
• Add the rest of the ingredients. Stir until thoroughly cooked. Move to a small container and let cool for about 10 minutes.
• Unroll pie crusts. With a 2" biscuit cutter, cut circles all around pie crust going around the perimeter and then moving in to the inside of the circle. Take a round in the palm of your hand and place a small amount of meat in the center. Fold inwards to create a half moon shape.
• To completely seal, place on the counter, and using the tines of a fork press all around the edges. Continue until you have used all the meat.
• Place on ungreased baking sheet and lightly spray with PAM or any other non stick spray.
• Bake for about 15-20 minutes or until they turn slightly golden. Yields about 36-40 mini empanadas.
• ** Sofrito and recaito can be purchased in the grocery store in the Latin food section. You can also make your own with the recipes I have provided in this blog.

SMOKY BLACK BEAN AND CORN EMPANADAS

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
• On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
• Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
• Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.