Teresa's Recipes
Pinto Bean and Chicken Empanadas
These delectable empanadas are a fusion of tender pinto beans and succulent chicken, enveloped in a golden, flaky pastry crust. Originating from Latin American cuisine, empanadas have been a beloved dish for centuries, often filled with local ingredients and spices that reflect the region's flavors. Perfect as a snack, appetizer, or even a main dish, these empanadas are sure to impress your family and friends with their savory filling and irresistible crunch.
Ingredients
- 1, beaten (for egg wash) Egg
- 2 cups (store-bought or homemade) Empanada dough
- to taste Salt
- to taste Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 1 cup, cooked and drained Pinto beans
- 1 cup, shredded Cooked chicken breast
- 2 tablespoons (for cooking) Olive oil
- for serving Salsa (optional)
Dietary Notes
- Servings: 6
- Dish Type: Appetizer/Main Dish
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 10g
- Carbs: 35g
- Protein: 15g
- Sodium: 400mg
- Sugar: 1g
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Stir in the shredded chicken, cooked pinto beans, cumin, paprika, salt, and pepper. Mix well and cook for an additional 3-5 minutes, allowing the flavors to meld together.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the empanada dough to about 1/8-inch thick. Cut out circles using a round cookie cutter or a glass, approximately 4-5 inches in diameter.
- Place a generous spoonful of the chicken and bean mixture onto the center of each dough circle.
- Fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork, making sure to crimp them securely to prevent filling from leaking out.
- Brush the tops of the empanadas with the beaten egg to create a golden finish.
- Arrange the empanadas on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Serve hot with salsa on the side for dipping.
Tips
- For a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the filling.
- You can use other types of beans, such as black beans or kidney beans, for different flavor profiles.
- For a vegetarian option, substitute the chicken with additional beans or vegetables.