Recipe 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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2 (17.3 ounce) packages
Pepperidge Farm® Puff Pastry Sheets
ground pork or turkey
red pepper, diced
green onions, chopped
crushed red pepper
1 1/2 cups
shredded Cheddar cheese
1 (15 ounce) can
black beans, rinsed and drained
chopped fresh cilantro leaves
In a pinch for a potluck, able to throw this together - used veggie meat (Morningstar breakfast patties) instead, and even layed pastry dough out flat on bottom and another layer on top of filling, pre-cut and baked! Very Yummy! Always have pastry dough handy in freezer :)
It was ok. I've had better empanadas. I think I'm just not THAT into black beans.
This was great. I read that a lot of reviewers had to increase the seasonings so i went ahead and used chorizo instead of plain sausage... there was no need to even think about messing with the seasonings. My husband loved it along with salsa!
really, really good! and very easy to make. I only used half of the recipe though, as it was served as one of several appetizers for a party of 20.
Very tasty. I omitted the pork and added corn and kidney beans to the black beans. Also used pepperjack cheese and used salsa instead of tomato sauce. I had no problems with the puff pastry, just don't let it get too soft. Made 8 medium sized empanadas. Froze the leftovers. Will definitely make again!
Fantastic recipe, we will make this often! My suggestion, double the recipe and freeze the extra for awesome easy meals later!
Only modifications were using of ground beef instead of pork and increasing the cumin, chili powder and crushed pepper by about 50%. We also made our own dough; had more filling than dough so should have increased dough recipe by about 50% as well (recipe had 2.25 cups flour, so we should have increased to around 3.25).
Very tasty. I used some left over pastry dough from a pie I made rather than the sheets. The stuffing was delicious. I wish I would have made the circles larger though, that way I could put more inside each empanada.
This is a wonderful recipe. I have made these several times now, also with beef. I have also bought the Goya empanada wrappers and fried them. It's a wonderful recipe!
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