Recipe To Try: Empanadas - Jen Blog at - 189698


Recipe to try: Empanadas 
Aug. 10, 2010 4:09 pm 
Updated: Aug. 10, 2010 8:06 pm
Recipe to try: Empanadas
This recipe came from a cooking class I took a couple years ago. We had company over this past weekend and I thought it would be the perfect opportunity to see if I could still make them. As always, use recipes as a guideline. You can add or take anything out you’d like. Maybe next time I’ll try for chorizo as an addition…
For potato filling:
1 tbsp olive oil
½  small onion, finely chopped
 ½ small jalapeno, seeded and ribs removed if you like
1 small zucchini, diced
1 medium waxy potato such as a Yukon Gold, peeled and diced
2 garlic cloves, finely chopped
1 Turkish or ½ California bay leaf
Pinch salt
Pinch dried oregano, crumbled
For black beans:
½  small onion, chopped
 1 15-oz can black beans
¼ cup chopped fresh cilantro
¾ tsp ground cumin
 ¼ tsp cayenne pepper
For assembly:
1 17.3 oz package frozen puff pastry (2 sheets), thawed
1 cup (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend (for glaze)
For potato filling:
1.       Heat oil in heavy medium skillet over medium heat
2.       Add onions to pan and cook, stirring frequently, until golden and very soft
3.       Add garlic, jalapeño, zucchini, potatoes, bay leaf, salt, and oregano and cook, stirring frequently, until potatoes are just barely tender
4.       Cool filling to room temp and discard bay leaf
For black beans:
1.       Heat oil in heavy medium skillet over high heat
2.       Add onion to skillet, sauté about 3 min
3.       Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 min
4.       Using the back of fork, mash bean filling to coarse paste; season with salt and cool
1.       Preheat oven to 425 degrees F
2.       Roll out puff pastry sheet on floured surface to 14-inch square
3.       Cut each into 9-12 squares, depending on how big you’d like them
4.       Place 1 tbsp of beans in the center of the squares
5.       Sprinkle each mound of filling, then top with potato filling
6.       Brush edges of squares with glaze
7.       Fold 1 corner over to opposite corner, forming a triangle
8.       Using a fork, seal crust edges
9.       Arrange on a rimmed baking sheet; brush with glaze
10.   Bake until golden brown, about 12-15 min
11.   Serve hot
{prep time} 20 min
{cook time} 15 min
{servings} 4-6 people for appetizers
{rating} 5: emergency! I love this recipe! It’s pretty simple to make and seemed to go over well with my guests. I’ll be sure to make more and freeze them – see {note} below.
{when to make this} These will be a hit for your next cocktail party or impromptu gathering of friends and family! A cold beer (or three) and margaritas would be a great "beverage" pairing for these.
{note} You can make these up to the point of baking and freeze them. When you need them, pop in the oven and enjoy!

empanadas | ingredients
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empanadas | potato filling directions
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empanadas | black bean filling directions
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empanadas | assembly
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Aug. 10, 2010 5:19 pm
yum, looks delicious
Aug. 10, 2010 8:06 pm
I have to admit, I have never made them. I would love to try them and see if I can make them as good as yours look.
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