Black bean & plantain empanadas

[Guest guest]

Made this tonight to go with dinner, they were good. I used puff pastry

since I had it, next time I'll make the empanada dough. Found it online. Amy

 

 

 

Black Bean and Plantain Empanadas

By Sharron Wood

Serve two empanadas for a hearty vegetarian main course, or make smaller

ones to serve at a cocktail party.

 

 

 

Time/Servings

Total Time: 1 hr

Active Time: 30 mins

Makes: 8 empanadas

Ingredients

* 2 tablespoons vegetable oil

* 1 large ripe _plantain_ (http://www.chow.com/ingredients/4) ,

coarsely chopped

* ¾ cup chopped yellow _onion_ (http://www.chow.com/ingredients/54)

* 1 (15-ounce) can _black beans_ (http://www.chow.com/ingredients/101)

, drained and rinsed

* ½ cup chopped fresh _cilantro_ (http://www.chow.com/ingredients/153)

 

* ¾ teaspoon ground _cumin_ (http://www.chow.com/ingredients/283)

* ¼ teaspoon _cayenne pepper_ (http://www.chow.com/ingredients/277) ,

or more to taste

* ½ teaspoon fresh _lime_ (http://www.chow.com/ingredients/44) juice

* 1 large egg

* 1 tablespoon milk

* 1 package frozen puff pastry, thawed according to package directions

* 1 cup grated queso fresco

* 4 tablespoons unsalted butter

* _Tomatillo_ (http://www.chow.com/ingredients/108) salsa or sour

cream for serving

 

 

 

 

Instructions

1. In medium fry pan over medium-high heat, heat 1 tablespoon vegetable

oil. Add the chopped plantain and sauté until golden and slightly softened,

about 5 minutes. Transfer the plantains to a bowl and set aside.

2. Heat the remaining 1 tablespoon oil in the sauté pan and add the

onion. Sauté until golden, about 4 minutes. Add the beans, cilantro, cumin,

and

cayenne and sauté until the mixture is heated and the flavors are blended,

about 5 minutes. Add the lime juice and season with salt. Remove from heat.

3. Using a potato masher, mash the bean mixture until it forms a coarse

paste. Transfer to a bowl and set aside to cool. Add the plantains to the

bean mixture and stir to combine.

4. Line two baking sheets with parchment paper. In a small bowl, whisk

together the egg and milk to make an egg wash.Spread one sheet of the puff

pastry on a lightly floured surface. Dust the pastry lightly with flour and,

using a rolling pin, roll the pastry into a 14-inch square.

5. Use a sharp paring knife to trim the edges of the dough and cut it

into four equal squares. Using a pastry brush, brush the edges of each square

lightly with the egg wash. Place 1/4 cup of the cooled filling on each square

and sprinkle with 2 tablespoons of the queso fresco and a 1 1â„2 teaspoons of

butter. Fold the dough in half to form a triangle. Seal the edges by

pressing them together with the tines of a fork. Transfer to a baking sheet.

Poke a

few holes in the top of each empanada with the tip of a paring knife. Repeat

with the remaining sheet of puff pastry and the remaining filling.

6. Cover the baking sheets with plastic wrap and refrigerate for 15 to

30 minutes to firm them slightly. Meanwhile, heat the oven to 400°F.

7. Remove the empanadas from the refrigerator and remove the plastic

wrap. Brush the top of each empanada with the egg wash.

8. Bake until golden brown and flaky, 20 minutes. Transfer to a wire

cooling rack to cool slightly. Serve warm, with tomatillo salsa or sour cream

on the side.

 

 

 

 

 

 

 

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