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