Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Let's Do Lunch
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Southwest Empanadas
Total:
40 min
Active:
20 min
Yield:
20 empanadas
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
20 empanadas
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.

In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes. 

Cook's Note

To deep-fry the empanadas, heat 1 quart canola oil in a medium pot to 350 degrees F. Assemble the empanadas as above, but leave out the egg wash step. Fry the empanadas in batches until golden brown, 3 to 4 minutes.

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