BLACK BEAN EMPANADITAS

EVENT: Apps & Alcohol

SERVES: 9 Pieces per Sheet of Dough (36 Pieces)

 

Ingredients

1 can 15-oz. black beans, drained

1 large Russet potato, baked and cooled

3 canned plum tomatoes, crushed

3-4 tablespoons tomato liquid from canned tomatoes

2 pasilla chiles, rehydrated, seeded and chopped

2 tablespoons olive oil

1 cup chopped onions

1 1/2 teaspoon salt

3/4 teaspoon allspice

1/2 teaspoon aleppo pepper

2 boxes prepared pie crust (each box has 2 rolls, approximately 9 pieces per roll)

1 egg

1 tablespoon water

Equipment

3” square cookie cutter

Parchment lined baking sheets

 

Directions

1. Preheat oven to 375 degrees.

2. Peel and chop potato into small cubes.

3. Drain black beans and put in food processor. Pulse 3-4 times. You don’t want a smooth puree, just chunky pieces.

4. Heat the oil in a large saute pan over medium heat, until translucent.

5. Add chopped pasilla chiles, salt, allspice and aleppo pepper.

6. Cook a few minutes and mix so that herbs and spices are evenly distributed.

7. Add crushed tomatoes and liquid from canned tomatoes.

8. Continue to cook for a few minutes. Filling should be consistency of hash.

9. In small bowl, beat egg with water.

10. Roll out refrigerated dough.

11. Using a 3” square cookie cutter, cut out squares. Each roll of pastry will yield approximately 8 pieces. Take scraps and re-roll one time.

12. Place a scant 1/2 teaspoon of the filling in the center of each square. Using a pastry brush, brush a little of the egg wash onto the closest edge and sides of the square. Fold the square in half forming a rectangle. Pinch the edges together using a fork to seal.

13. Brush with egg wash. Place on parchment lined baking sheets.

14. Bake immediately at 375 degrees or put sheets in freezer and when frozen store in air tight container.

 

To bake from frozen

1. Preheat oven to 375 degrees.

2. Allow empanaditas to thaw 20-30 minutes. Bake same as fresh.