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CHICKEN EMPENADAS Short-Cut Recipe

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This recipe for CHICKEN EMPENADAS Short-Cut is from Downhome Favorites of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package store bought puffed pastry, thawed
1 store bought rotisserie chicken
2 tablespoons vegetable oil
1 large onion, chopped fine
1 teaspoon oregano
1/2 teaspoon cumin
dash of cayenne
1 can black beans, drained well
salt to taste
fresh cilantro, finely chopped
Directions:
Directions:
FILLING:
Remove meat from chicken and chop fine. Set aside.
Saute onion in vegetable oil. Add oregano, cumin, and cayenne. Remove from heat, add the drained black beans, chicken, and salt to taste.

PASTRY;
Place a sheet at a time on a floured board. Turn over so that both sides are floured. Roll into a rectangle twice the size of the original piece. Cut into 3”x3” squares.

Take a tablespoon of filling and place on top of a pastry square. Fold over to make a triangle. Dip fingers in water to seal edges. Press edges with fork tines to finish. Place on a cookie sheet, brush tops with vegetable oil.
Bake at 400 degrees for 15 minutes or until lightly browned.

Serve with Chicken Empenada Salsa.
Personal Notes:
Personal Notes:
Thanks to my friend Erik Faraldo for introducing me to the flavors/spices of Cuban foods. Empenadas are a favorite appetizer...or entree if made in larger pies.

Serve with Salsa for Empanadas.

 

 

 

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