Gather the ingredients for the tasty empanadas and either bake right away or freeze to bake later. You will love having these appetizers on hand for any occasion.
cost per recipe: $20.72
The price is determined by the national average.
packages (17.3 ounces each ) Pepperidge Farm® Puff Pastry Sheets(4 sheets), thawed
pound ground pork
small red bell pepper, diced (about 2/3 cup)
medium green onion, chopped (about 1/2 cup)
clove garlic, minced
cup tomato sauce
teaspoon ground cumin
teaspoon chili powder
teaspoon crushed red pepper
cups shredded Cheddar cheese(about 6 ounces)
can (about 15 ounces) black beans, rinsed and drained
cup chopped fresh cilantroleaves
cup sour cream
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 minutes. Remove the skillet from the heat. Stir in the cheese, 1 cup beans and the cilantro. Let the mixture cool to room temperature.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 10 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making 40 in all.
Spoon 1 teaspoon pork mixture on half of each pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Serve the pastries with the sour cream, guacamole and remaining beans.