Chicken and Black Bean Empanadas

December 5, 2006 · 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?

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