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Chicken And Bean Empanadas appetizers, mexican, chicken, latin amer, pastry 3 cup all-purpose flour 1/4 teaspoon salt 1 cup shredded monterey jack 1 cheese with jalapeno 1 peppers 3/4 cup shortening 1 beaten egg 1/2 cup milk 1 egg 1 salsa, sour cream, and/or 1 guacamole dip (optional) 1 chicken and bean filling: 1/2 cup finely chopped cooked 1 chicken 8 oz can black beans, rinsed, 1 drained, and mashed 1/2 cup finely shredded cheddar 1 cheese 1/4 cup salsa verde 1/8 teaspoon ground cumin 1 few dashes bottled hot 1 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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