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Black Bean & Chicken Empanada

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  • Complexity: advanced


  • Empanada dough (or refrigerated pie dough)
  • 1 cup cooked black beans
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 egg beaten with about 1tbsp milk
  • 1lb ground chicken or turkey
  • 1tsp adobo seasoning


  1. Mix beans, chicken, pepper and adobo until no pink remains roll out dough and cut using a 3" cookie cutter

  2. Place 1tsp of mixture in center of circle folding to form a half moon

  3. A small amount of water will glue the edges, together, crimp with fork to seal

  4. Arrange on ungreased cookie sheet and brush with egg/milk mixture

  5. Cooking in 375F oven for 15-20 minutes or until golden brown

  6. Dough Mixture:

    Combine 2 cups all-purpose flour and 1/2tsp salt in bowl. Cut in ¼ cup shortening until crumbly consistency. In small bowl mix ¼ cup water, 2tsp. vinegar and 1 beaten egg yolk. Add wet ingredients to dry and stir until just moistened. Knead gently until a ball is formed. Let rest for 15-20 minutes. Roll out dough ½ at a time on a lightly floured surface.

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