Empanadas

Jen

"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."
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Ingredients

servings
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Original recipe yields 5 servings



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Directions

  • Prep

  • Cook

  1. For potato filling:
  2. 1. Heat oil in heavy medium skillet over medium heat
  3. 2. Add onions to pan and cook, stirring frequently, until golden and very soft
  4. 3. Add garlic, jalapeño, zucchini, potatoes, bay leaf, salt, and oregano and cook, stirring frequently, until potatoes are just barely tender
  5. 4. Cool filling to room temp and discard bay leaf
  6. For black beans:
  7. 1. Heat oil in heavy medium skillet over high heat
  8. 2. Add onion to skillet, sauté about 3 min
  9. 3. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 min
  10. 4. Using the back of fork, mash bean filling to coarse paste; season with salt and cool
  11. Assembly:
  12. 1. Preheat oven to 425 degrees F
  13. 2. Roll out puff pastry sheet on floured surface to 14-inch square
  14. 3. Cut each into 9-12 squares, depending on how big you’d like them
  15. 4. Place 1 tbsp of beans in the center of the squares
  16. 5. Sprinkle each mound of filling, then top with potato filling
  17. 6. Brush edges of squares with glaze
  18. 7. Fold 1 corner over to opposite corner, forming a triangle
  19. 8. Using a fork, seal crust edges
  20. 9. Arrange on a rimmed baking sheet; brush with glaze
  21. 10. Bake until golden brown, about 12-15 min
  22. 11. Serve hot

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