Best 3 Chicken And Bean Puff Pastry Empanadas Recipes

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Welcome to the world of culinary delights! In this article, we embark on a mouthwatering journey to discover the best recipe for making "Chicken and Bean Puff Pastry Empanadas". These delectable treats are a beautiful fusion of flavors, textures, and aromas that will tantalize your taste buds with every bite. Join us as we delve into the secrets of making perfect empanadas, from the succulent chicken and bean filling to the golden-brown, flaky puff pastry crust. Whether you're a seasoned cook or just starting your culinary adventure, let's explore the wonderful world of chicken and bean puff pastry empanadas together.

Here are our top 3 tried and tested recipes!

CHICKEN AND BLACK BEAN EMPANADAS



Chicken and Black Bean Empanadas image

Make and share this Chicken and Black Bean Empanadas recipe from Food.com.

Provided by lazy gourmet

Categories     Lunch/Snacks

Time 24m

Yield 12 empanada, 4-6 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
1 small onion, finely chopped
2 garlic cloves, pressed
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, drained and rinsed well
1 1/2 cups finely shredded cooked chicken
kosher salt and black pepper
1/2 cup packed fresh cilantro leaves
1 (2 sheet) package prepared puff pastry
flour, for rolling out pastry
salsa, for topping
sour cream, for topping
green onions or chives, for topping

Steps:

  • Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
  • Preheat the oven to 375 degrees F.
  • Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
  • Trim edges to size, if necessary. Cut 4-inch strips 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 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 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 about 12 to 14 minutes, or until golden brown and puffy.
  • Serve with salsa, sour cream and green onions.

SPICY BLACK BEAN EMPANADAS



Spicy Black Bean Empanadas image

Make and share this Spicy Black Bean Empanadas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 1h

Yield 18 empanadas

Number Of Ingredients 11

2 tablespoons vegetable oil
3/4 cup chopped onion
1 (15 ounce) can black beans, rinsed and drained
1/2 cup canned solid-pack pumpkin
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
salt
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
1 cup grated monterey jack cheese
1 large egg, beaten (for glaze)

Steps:

  • .Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.
  • Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.
  • Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.
  • Preheat oven to 425°.
  • Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.
  • Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.
  • Sprinkle each mound of filling with cheese.
  • Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.
  • Arrange pastries on rimmed baking sheet; brush with egg glaze.
  • Bake about 15 minutes, until golden brown; serve warm.

Nutrition Facts : Calories 228.2, Fat 14.3, SaturatedFat 4.2, Cholesterol 17.3, Sodium 122.7, Carbohydrate 19.3, Fiber 2.8, Sugar 0.8, Protein 6.1

BAKED CHICKEN EMPANADAS WITH HATCH CHILE



Baked Chicken Empanadas with Hatch Chile image

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 1h

Yield 10

Number Of Ingredients 9

1 tablespoon salted butter
½ cup diced onion
1 cup diced cooked chicken
½ cup Mexican-style corn
1 fire-roasted Hatch green chile, chopped
1 teaspoon adobo seasoning (such as Goya®)
1 (14 ounce) package frozen empanada shells (such as Goya® discos)
½ cup shredded Oaxaca cheese
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
  • Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 23.6 g, Cholesterol 22.5 mg, Fat 7.3 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 317.7 mg, Sugar 1.2 g

Tips:

  • For the best results, use a food processor to chop the chicken and vegetables. This will ensure that they are evenly chopped and will help the empanadas cook evenly.
  • If you don't have a food processor, you can chop the chicken and vegetables by hand. Just be sure to chop them very finely.
  • When assembling the empanadas, be sure to seal the edges tightly. This will help prevent the filling from leaking out during baking.
  • If you don't have any puff pastry on hand, you can use pie crust instead. Just be sure to thaw the pie crust before using it.
  • Empanadas can be baked or fried. If you are baking them, preheat the oven to 400 degrees Fahrenheit. If you are frying them, heat a large skillet over medium heat.

Conclusion:

Chicken and bean puff pastry empanadas are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will enjoy.

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