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Chicken and Bean Empanadas with Pineapple Salsa

These empanadas are worth the effort as an appetizer for a special occasion. The pineapple salsa pairs well with the crispy empanadas filled with a chicken and bean filling.
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Prep Time 33 minutes
Cook Time 27 minutes
Total Time 1 hour
Course Appetizer
Cuisine Mexican

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.