I usually make these empanadas for Christmas when we gather with extended family. These empanadas are not Keto or low-carb, but everyone always looks forward to them. The original recipe comes from Dave Lieberman who used to have a presence on the Food Network. The pineapple salsa is definitely what makes these empanadas special.
Ingredients
1/4 cup vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp. cumin
1-1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 can black beans, drained and rinsed
1/2 cup shredded chicken
Salt and pepper to taste
1/2 cup cilantro, chopped and packed
1 package prepared puff pastry or filo dough
Flour, for rolling pastry
1/4 cup vegetable oil for brushing
For the Pineapple Salsa:
3 medium ripe tomatoes, roughly chopped
1 14.5-oz can pineapple tidbits, drained
1 clove garlic, minced
1 jalapeno, seeded and minced
3 green onions, chopped
1 Tbsp. lime juice
2 pinches sugar
Salt to taste
Instructions
Heat some oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes.
Add spices and stir to mix. Cook for 2 to 3 minutes.
Add black beans and chicken and season with salt and pepper. Cook until black beans are heated through, about 5 minutes; then, remove from heat and let the mixture cool.
Add cilantro and stir well.
Preheat the oven to 375 degrees F. Lay out a sheet of filo dough on a lightly floured surface. Flour the top of the dough and roll it out until it is about 1/16-inch thick and about 12 inches by 16 inches.
Trim edges to size, if necessary. Cut 4-inch squares crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
To form the empanadas, fill a little dish with some room-temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple of tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half.
Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake for about 12 to 14 minutes, or until golden brown and puffy.
For the pineapple salsa, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions in a medium bowl. Mix well. Add lime juice, sugar, and salt, to taste. Toss well.
Serve the empanadas with the pineapple salsa with the Chicken Empanadas.
Chicken and Bean Empanadas with Pineapple Salsa
Equipment
- 1 measuring cup
- 1 knife
- 1 Large spoon
- 1 skillet
- 1 Rolling Pin
- 1 medium mixing bowl
- 1 medium spoon
Ingredients
- 1.4 cup vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1-1/2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1 can black beans, drained and rinsed
- 1/2 cup shredded chicken
- Salt and pepper to taste
- 1/2 cup cilantro, chopped and packed
- 1 package prepared puff pastry or filo dough
- Flour, for rolling pastry
- 1/4 cup vegetable oil for brushing
- For the Pineapple Salsa:
- 3 medium ripe tomatoes, roughly chopped
- 1 14.5 oz. can pineapple tidbits, drained
- 1 clove garlic, minced
- 1 jalapeno, seeded and minced
- 3 green onions, chopped
- 1 Tbsp. lime juice
- 2 pinches sugar
- Salt to taste
Instructions
- Heat some oil over medium-high heat in a large skillet.
- Saute onions and garlic until onions are soft and translucent, about 4 minutes.
- Add spices and stir to mix. Cook for 2 to 3 minutes.
- Add black beans and chicken and season with salt and pepper. Cook until black beans are heated through, about 5 minutes; then, remove from heat and let the mixture cool.
- Add cilantro and stir well.
- Preheat the oven to 375 degrees F. Lay out a sheet of filo dough on a lightly floured surface.
- Flour the top of the dough and roll it out until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch squares crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form the empanadas, fill a little dish with some room-temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple of tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half.
- Use a fork to pinch and seal the edges.
- Lightly brush the tops with vegetable oil.
- Place finished pockets on a nonstick baking sheet and bake for about 12 to 14 minutes, or until golden brown and puffy.
- For the pineapple salsa, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions in a medium bowl. Mix well. Add lime juice, sugar, and salt, to taste. Toss well.
- Serve the empanadas with the pineapple salsa with the Chicken Empanadas.
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