Beef Empanadas with Black Bean Dipping Sauce

From: A Bountiful Kitchen

 

Course Main Course, Side Dish, Snack

Cuisine Mexican

Ingredients

Empanadas

• 1 tablespoon olive oil
• 1/2 lb ground beef
• 1/2 cup chopped onion
• 1 large garlic clove chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• kosher salt and freshly ground black pepper
• 1 17.3- oz packages frozen puff pastry 2 sheets, thawed
• 2 large egg yolks beaten, for glaze

Dipping Sauce

• 1/2 15- oz can black beans drained & rinsed
• 1/2 cup sour cream
• 1 Roma tomato seeded, chopped, divided
• 1 lg scallion chopped, divided
• Kosher salt and freshly ground black pepper

Instructions

Empanadas

1. Heat oil in a medium skillet over medium-high heat. Add beef, chopped onion and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature.
2. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2" squares for a total of 8 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze.
3. Do Ahead: Can be prepared 6 hours ahead. Cover & chill.
4. Bake until tops are puffed and golden brown, about 20 minutes.

Dipping Sauce

1. Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.