Black Bean, Chorizo and Cheese Empanadas

By chelyc13

Ingredients

• 12 oz pork chorizo, casing removed
• 1 small onion, chopped
• 1 15oz can black beans
• 3/4 cup grated jalapeno jack cheese
• 3 tablespoons fresh cilantro, chopped
• 1 1/2 15oz packages pie crusts
• 1 egg, beaten to blend

Details

Servings 18

Preparation

Step 1

1. Cook chorizo in heavy large skillet over medium heat until chorizo is well browned and fat renders, about 10 minutes. Using slotted spoon, transfer chorizo to paper towel lined plate to draiin. Pour off all but one tablespoon of fat from skillet. Add onion and saute until tender, about 8 minutes. Add beans and liquid from can to onions and cook, mashing beans and stirring occasionally until thickened, about 10 minutes. Remove from heat and stir in drained chorizo. cool completely and mix in cheese and cilantro.

2. Preheat oen to 400. Grease 2 large baking sheets. Roll one pie crust round out on lightly floured surface to 1/8 inch thick round. using a 4 1/2 inch diameter bowl as a guide, cut rounds from dough. Repeat with remaining dough ,cutting 18 rounds. Mound filling onto cneter of rounds, dividing evenly. Brush edges of dough lightly with water. Fold dough over to enclose filling. Using fork, seal curst edges. Carefully transfer empanadas to prepared baking sheets. Brush empanadas with egg. Bake until crust is golden brown,ka bout 20 minutes. cool slightly and serve. (can be made several hours ahead and reheated for 5 minutes in 350 oven).