From the demo: Paella Party
Recipe Courtesy of Chef Taji Marie
Makes 12 empanadas
1 can black beans, rinsed and drained
1 green onions, finely sliced (whites and greens)
1 tsp smoked paprika
1 clove garlic, grated
1 cup shredded manchego
1 sheet frozen puff pastry, defrosted but still cold
1 egg, mixed with 1 tbl water
1 cup parsley leaves
1/4 cup mint leaves
1/4 cup chopped white onion
1 tsp red chili flakes
1/4 cup white vinegar
1/2 cup olive oil
salt and pepper
*** Preparation ****
- Preheat oven to 375 degrees.
- In a bowl, combine the beans, green onions, paprika, grated garlic and cheese. Season with a few pinches of salt and pepper.
- Cut the dough into 12 squares. Fill each square with about 2 tablespoons of the bean mixture and fold into a triangle.
- Use a fork to seal the edges and brush the tops with the egg wash. Place on a baking sheet and bake for 15-20 minutes or until golden.
- Meanwhile, combine the parsley, mint, onion, red chili flakes, vinegar and olive oil in a food processor and pulse until a chunky mixture (don’t process until smooth). Season well with salt and pepper.
- Serve the empanadas warm with the sauce for dipping.
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