Chicken & bean empanadas^

40 servings

Ingredients

Quantity Ingredient
½ cup Finely chopped cooked
Chicken
½ can (15oz) black beans, rinsed,
Drained and mashed
½ cup Finely shredded cheddar
3 cups All-purpose flour
¼ teaspoon Salt
1 cup Shredded monterey jack
Cheese with jalapeno
Peppers
¾ cup Shortening or lard
Cheese
¼ cup Salsa verde or green slasa
⅛ teaspoon Ground cumin
dash Or so Tabasco
1 Beaten egg
½ cup Milk
1 Egg
1 tablespoon Water
Salsa, sour cream, and/or
Guacamole dip (optional)

Directions

CHICKEN AND BEAN FILLING

PASTRY

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 ⅛". 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

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