- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 20 empanadas
Ingredients
One 15-ounce can Southwestern-flavored pinto beans
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded and chopped rotisserie chicken meat
Two 14-ounce packages frozen empanada wrappers, defrosted
1 large egg
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.
