For the filling:
- 1/4 cup vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, pressed
- 1 teaspoon ground cumin
- 1 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can black beans, drained and rinsed well
- 1 1/2 cups finely shredded cooked chicken
- Kosher salt and black pepper
- 1/2 cup packed fresh cilantro leaves
- 1 package prepared puff pastry
- Flour, for rolling out pastry
- About 1/4 cup vegetable oil, for brushing
- Tomato and Pineapple Salsa Fresca, recipe follows
Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
Preheat the oven to 375 degrees F.
Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
To form empanadas:
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
1 pound ripe tomatoes (about 3 medium), roughly chopped
1 (14.5-ounce) can pineapple pieces, juice strained
1 clove garlic, roughly chopped
1 small jalapeno, seeded and finely minced
3 scallions, finely sliced into 1/8-inch rounds
1 lime, juiced
2 pinches superfine sugar