These Spicy Black Bean Empanadas are smoky, savory and hyper-delicious. Served with a creamy delicious poblano dip sauce. Perfect mini empanadas for any occasion.
1jalapeñochopped (could remove seeds and devein if you do not want your empanadas spicy
1garlic cloveminced
1can black beansdrained and rinsed
½cuptomato sauce
¼cupfresh cilantrochopped
1teaspooncumin
1teaspoonchili powder
1package puff pastry or bread dough
FOR POBLANO DIPPING SAUCE
1poblano pepper
½cupsour cream
½cupmayonnaise
1clovegarlic
¼cupfresh cilantro
2Tablespoonslime juice
salt and pepperto taste
EGG WASH
1eggwhisked
1tablespoonof wateradd to egg
Instructions
Heat oven to 350 degrees.
Preparing Meat
In a large skillet over medium heat, cook ground beef. Stir and break apart with a spoon. Cook until meat is no longer pink.
Add pepper, jalapeno, onion and garlic and cook until tender.Stir in tomato sauce, cumin and chili powder. Reduce the heat and cook for 5 minutes.
Remove from heat and let mixture cool enough or to room temperature.
If Using Puff Pastry
If you're using puff pastry, unfold one sheet on a lightly floured surface. Roll into a 16 x 12 rectangle and using a biscuit cutter, cut 2 ½ inch circles. Repeat with the remaining sheets.
You should end up with 30-40 circles.
If Using Bread Dough
knead on a lightly floured surface. Using a roller, roll dough out to ¼ inch flat.
Using biscuit cutter, cut out as many circles as you can.
Re-roll dough and flatten again. Repeat process until done with dough.
To Make Empanadas
Get a small bowl of water. (to seal empanadas)
Spoon a little over a teaspoon of beef mixture on one side of circle.
Brush the edges of circles with a little bit of water to seal empanada (could also use forefinger).
Fold the dough over filling and seal with fingers and then crimp edges with a fork (refer to pictures).
Repeat process with the rest of the empanada dough circles.
Place empanadas on a baking sheet.Brush all with egg wash mixture (optional) Bake for 10-15 or until golden brown.
For Poblano Sauce
Roast poblano pepper over medium heat in a skillet and char on all sides. (Roast until softened some).
Remove and place pepper in a plastic container and cover. Let "sweat" for 10 minutes.
Under running water, remove seeds and stem with fingers.
Place poblano pepper and all other dip sauce ingredients into a blender or chopper. Blend until smooth.
Transfer to a bowl.
Remove empanadas from oven, serve immediately with poblano dipping sauce.Enjoy!