Chicken & Bean Empanadas^ Recipe

Chicken & Bean Empanadas^ Recipe

Yield: 40 servings
Recipe by luhu.jp

Ingredients:

CHICKEN AND BEAN FILLING
1/2 cup: Finely chopped cooked,
Cheese,
Chicken,
1/4 cup: Salsa verde or green slasa,
1/2 can: , (15oz) black beans, rinsed,
1/8 tsp: Ground cumin,
Drained and mashed,
ds Or so Tabasco,
1/2 cup: Finely shredded cheddar,

PASTRY
3 cup: All-purpose flour,
1: Beaten egg,
1/4 tsp: Salt,
1/2 cup: Milk,
1 cup: Shredded monterey jack,
1: Egg,
Cheese with jalapeno,
1 tbsp: Water,
Peppers,
Salsa, sour cream, and/or
3/4 cup: Shortening or lard,
Guacamole dip, optional

Directions:

Prepare filling. Combine all ingredients; set aside.

For Pastry, stir together flour and salt. Cut in cheese and
shortening till mixture resembles coarse cornmeal. Stir in egg and
milk until well combined.
Knead 10-12 strokes on a lightly floured surface; divide in half.

Roll out to 1/8". cut into 3" rounds with a floured cutter. Reroll to
make 20
rounds per half.

Place 1 teaspoon filling in center of each. Moisten edges with water,
fold in
half and seal edges with a fork. Prick several steam holes in each.
Brush with

combined egg and water; bake in preheated 425F. oven 15-18 minutes
until golden. Serve with sour cream, salsa, and guacamole, if desired.

Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-28-95


Source from luhu.jp