Chicken and Black Bean Empanadas

Ingredients

• 1/4 cup vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, pressed
• 1 teaspoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper

• 1 (15 ounce) can black beans, drained and rinsed well
• 1 1/2 cups finely shredded cooked chicken
• kosher salt and black pepper
• 1/2 cup packed fresh cilantro leaves

• 1 (2 sheet) package prepared puff pastry
• flour, for rolling out pastry
• salsa, for topping
• sour cream, for topping
• green onion or chives, for topping

Directions

1. 1

   Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.

2. 2

   Preheat the oven to 375 degrees F.

3. 3

   Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.

4. 4

   Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.

5. 5

   To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.

6. 6

   Serve with salsa, sour cream and green onions.