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Beef Empanadas with Black Bean Dipping Sauce

Course Main Course, Side Dish, Snack
Cuisine Mexican

Ingredients

Empanadas

  • 1 tablespoon olive oil
  • 1/2 lb ground beef
  • 1/2 cup chopped onion
  • 1 large garlic clove chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup chopped fresh cilantro
  • kosher salt and freshly ground black pepper
  • 1 17.3- oz packages frozen puff pastry 2 sheets, thawed
  • 2 large egg yolks beaten, for glaze

Dipping Sauce

  • 1/2 15- oz can black beans drained & rinsed
  • 1/2 cup sour cream
  • 1 Roma tomato seeded, chopped, divided
  • 1 lg scallion chopped, divided
  • Kosher salt and freshly ground black pepper

Instructions

Empanadas

  1. Heat oil in a medium skillet over medium-high heat. Add beef, chopped onion and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature.
  2. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2" squares for a total of 8 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze.
  3. Do Ahead: Can be prepared 6 hours ahead. Cover & chill.
  4. Bake until tops are puffed and golden brown, about 20 minutes.

Dipping Sauce

  1. Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.