Spicy Black Bean Empanadas

SUBMITTED BY: Campbell's Kitchen

"Spiced black beans, ground pork and vegetables are wrapped in flaky puff pastry before baking to a golden brown."

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PREP TIME	1 Hr
COOK TIME	18 Min
READY IN	1 Hr 18 Min
Original recipe yield 40 empanadas

SERVINGS

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Servings
USMETRIC

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
Cook the pork in a 12-inch skillet over medium-high heat until the pork is well browned, stirring frequently to break up meat. Add the diced red pepper, green onions and garlic. Cook until tender. Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese, 1 cup of the beans and cilantro. Let cool.
Unfold 1 pastry sheet on a lightly floured surface. Roll to a 16x12-inch rectangle. Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon cheese mixture. Brush edges of pastry with water. Fold over and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and cheese mixture. Brush with the egg mixture.
Bake for 18 minutes or until golden. Serve with sour cream, guacamole and remaining beans.

TIPS
Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.
Make Ahead Tip: Prepare empanadas through step 3. Freeze until firm. Wrap in resealable plastic bag. Bake as directed.