Chicken and Black Bean Empanadas

December 5, 2006 · 5 comments · Print This Post

in Dinner, Doughnuts / Pastry, Poultry

In an effort to be adventurous in the kitchen my love affair with all things Dave Lieberman continues. I have yet to make a recipe from Dave’s collection that I didn’t find thoroughly delicious, and these Chicken and Black Bean Empanadas were no exception. The chicken mixture is spicy, smoky, and surprisingly hearty, and I’ve said it before but it definitely bares repeating — I honestly believe that puff pastry is the world’s perfect food! The twist on this dish is the great Tomato and Pineapple Salsa Fresca that is served on the side. I loved the tanginess of the pineapple, jalapeño, tomato, and scallion mixture. I actually was extremely shocked that these flavors worked so well together. I even ate the leftover salsa the next day at lunch. Obviously that held up much better on day two than the empanadas, which I definitely do not recommend as a leftover meal. Freshly baked is definitely best in this case as they became quite soggy overnight.

Everything Starts With Onions
Everything Starts With Onions
Add Some Heat
Let’s Add Some Heat
Add the Chicken & Beans
Add the Chicken & Beans
Cool the Filling
Cool the Filling
Stir in Chopped Cilantro
Stir in Chopped Cilantro
Dice, Slice, and Mix Up the Salsa
Dice, Slice, and Mix Up the Salsa
Roll Out the Pastry Dough
Roll Out the Pastry Dough
Divide Into Equal Parts
Divide Into Equal Parts
Layer With Chicken & Bean Mixture
Layer With Chicken & Bean Mixture
Dampen the Edges, Fold Over, and Seal With Fork
Dampen the Edges, Fold Over, and Seal
Brush With Oil and Bake Until Golden
Brush With Oil and Bake Until Golden
Now Where Is My Margarita?
Now Where’s My Margarita?

{ 4 comments… read them below or add one }

1 melissa December 6, 2006 at 8:19 am

When I make empanadas I use a basic flour dough and deep fry them… Can you fry puff pastry dough? I’ve never worked with it before.

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2 kristen December 6, 2006 at 12:41 pm

you make everything look so easy so that I think “i could make that!” but i probably can’t. how did you get the chicken like that? did you have to cook a whole chicken and then tear it up? see? i can’t even cook anything!

(although i did make some delicious martha stewart truffles last night that were a bit hit at the knitting group!)

we’re so freaking domestic it’s unbelievable.

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3 Erin December 6, 2006 at 9:13 pm

Melissa:

I actually don’t think that you can deep fry puff pastry. I believe it’s generally used as an alternative to frying since it bakes up very flaky and golden brown.

Kristen:

You’ll love this Kristen. The whole premise behind this particular episode was that Dave had leftover rotisserie chicken to use up. I bought one of those Boston Market chickens from Stop-N-Shop. It was deeelicious.

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4 Melly December 10, 2006 at 9:10 pm

Wow those look yummy. (Especially the salsa!) I

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