Thursday, August 25, 2011

Beef Empanadas with Black Bean Dip

I have never had empanadas before but they looked so good I had to try them. I was happily surprised at how easy they are to make and delicious! They are so simple, I can't believe I didn't come across them before. Then you dip them in the amazing black bean dip and oh, my. Your taste buds are happy, happy, happy! You will need a box of puff pastry to make these. There are two sheets inside. It takes about 40 minutes for the puff pastry to thaw, so plan your dinner in advance. Once the puff pastry is thawed, unwrap both sheets. Cut each puff pastry sheet into 9 squares, so there is a total of 18 squares.

1 pound hamburger
3 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 box frozen puff pastry, thawed
1-15oz can of black beans, drained
1 cup sour cream

Combine the hamburger and garlic in a skillet and cook until meat is cooked through. Add the ketchup, cumin and cayenne. Reduce heat to medium and stirring often, cook for another 4 minutes. Let the meat mixture cool slightly.

Preheat the oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray. Spoon the meat mixture onto each precut square. Fold over the edges to form a triangle. Crimp the edges with a fork. Place on the prepared cookie sheet. Spray the empanadas with non-stick cooking spray. Bake for 15 to 20 minutes, or until the tops are puffed and golden brown.

While the empanadas are cooking, puree the beans and sour cream in a blender until smooth. Place in individual bowls for serving.

No comments: