MEXICAN CHICKEN EMPANADAS

By Real House Moms

Ingredients:

2 puff pastry sheets, thawed

1/2 Tbsp olive oil

1/2 c. black beans, rinsed and drained

1/2 c. red pepper, chopped

1 1/2 c. diced cooked chicken

1 oz. package taco seasoning

1/2 c. mild enchilada sauce

1 1/3 c. shredded sharp cheddar

1 egg and 1 tablespoon water whisked together in a small bowl

Directions:

Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add peppers and black beans and saute for 2 minutes. Add chicken, taco seasonings, and enchilada sauce. Stir to combine. Cook until heated through. Taste and add hot sauce if desired.

Preheat oven to 400. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper.

Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of dough and roll out to an appropriate dimension of 12 x 18 inches. Cut 2 rows of 4” circles in the dough for 8 circles total. Repeat with other sheet of puff pastry. Gather dough scraps and roll out dimensions to fit 4 additional circles. you should have total of 20 circles.

Place 1 1/2 tablespoons of chicken mixture in the center of each circle and top with one tablespoon of cheese. Lightly brush the edge of a half circle with egg wash and fold over, pinches edges tightly to seal. place on a prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in your egg wash until your brush becomes dry because too much egg wash will prevent your edges from sticking.

Check each empanada to make sure there is about a finger width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with fork so steam can escape while baking.

Spread empanadas apart so they are not touching each other on the baking sheets. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes.

Dip in cheese sauce, sour cream, avocado dip, etc