Pinto Bean and Chicken Empanadas

Ingredients

• Egg (1, beaten (for egg wash))
• Empanada dough (1 package)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Pinto beans (1 cup, cooked)
• Cooked chicken breast (2 cups, shredded)

Instructions

1. In a large skillet, heat some oil over medium heat.
2. Add the chopped onion and minced garlic, and cook until softened.
3. Add the shredded chicken, cooked pinto beans, cumin, paprika, salt, and pepper. Stir well to combine and cook for a few minutes to allow the flavors to meld.
4. Preheat the oven to 375°F (190°C).
5. Roll out the empanada dough on a lightly floured surface. Cut out circles using a round cookie cutter or a glass.
6. Place a spoonful of the chicken and bean mixture onto each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
7. Brush the empanadas with beaten egg for a golden crust.
8. Place the empanadas on a baking sheet lined with parchment paper.
9. Bake for about 20-25 minutes, or until the empanadas are golden brown and crispy.
10. Serve hot and enjoy!