Beef Empanadas With Black Bean Dipping Sauce

"I got this recipe from Bon Appetit, but they didn't have it published on their web site, so I'm putting it here for safe keeping. It was in the 'request' section where readers write in and ask for a recipe from a location / restaurant they'd eaten at. This one comes from the Grace Bay Club in Turks and Caicos. It looks quite good - so I'm hoping some of us enjoy this! UPDATE - I made these this weekend and they were good and went over big at a party. I made a double batch and note the puff pastry at my grocery was $4.99 ea - so for a double batch - that is 3 packages...so not an inexpensive appetizer for a party... Many liked them - but I thought next time I might see about using pie pastry instead of the puff pastry and perhaps adding a bit of cheese or maybe potato inside of the empenadas? The dip was great - even with tortilla chips too.... :)"
 
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photo by mjorsch photo by mjorsch
photo by mjorsch
Ready In:
1hr 20mins
Ingredients:
15
Yields:
12 empanadas
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ingredients

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directions

  • Beef Empanadas:

  • Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
  • Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
  • Add cilantro; season to taste with salt and pepper.
  • Let filling cool to room temperature.
  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  • Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
  • Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
  • Brush tops with glaze.
  • Do Ahead: can be prepared 6 hours in advance. Cover and chill.
  • Bake until tops are puffed and golden brown, about 20 minutes.
  • Dipping Sauce:

  • Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

Questions & Replies

  1. My son likes black beans, can I just add that into the mix perhaps?
     
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Reviews

  1. Loved it. We only used one package of puff pastry shells, not one and a half as requested, and it made more than enough.
     
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RECIPE SUBMITTED BY

<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). &nbsp;We just uprooted and moved 2080 miles away to southern California for my husbands job. &nbsp;I love to cook and, of course, to eat!&nbsp; Cooking for friends and sharing recipes and tips is my biggest hobby. &nbsp;Cooking for new friends in San Diego will be fun, as soon as I can met them! &nbsp;This site, epicurious and king arthur flour are my favorite online recipe sites.&nbsp; My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?!&nbsp; Now I enjoy food network magazine and cooking light.</p>
 
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