Pinto Bean and Chicken Empanadas

Ingredients

Egg

1, beaten (for egg wash)

Empanada dough

2 cups (store-bought or homemade)

Salt

to taste

Black pepper

to taste

Paprika

1 teaspoon

Cumin

1 teaspoon

Garlic

2 cloves, minced

Onion

1 medium, chopped

Pinto beans

1 cup, cooked and drained

Cooked chicken breast

1 cup, shredded

Olive oil

2 tablespoons (for cooking)

Salsa (optional)

for serving

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
3. 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.
4. Preheat the oven to 375°F (190°C).
5. 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.
6. Place a generous spoonful of the chicken and bean mixture onto the center of each dough circle.
7. 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.
8. Brush the tops of the empanadas with the beaten egg to create a golden finish.
9. Arrange the empanadas on a baking sheet lined with parchment paper, ensuring they are spaced apart.
10. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
11. Serve hot with salsa on the side for dipping.