Beef Empanadas With Black Bean Dipping Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 1/2 lb ground beef
• 3 large garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• salt and pepper
• 1.5 (17 1/3 ounce) packages frozen puff pastry, thawed (3 sheets)
• 3 large egg yolks, beaten (for glaze)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup sour cream
• 2 roma tomatoes, seeded, chopped, divided
• 2 large scallions, chopped, divided
• salt and pepper

Recipe

• 1 beef empanadas:.
• 2 heat oil in a medium skillet over medium high heat. add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
• 3 add tomato paste, cumin, and cayenne. reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
• 4 add cilantro; season to taste with salt and pepper.
• 5 let filling cool to room temperature.
• 6 preheat oven to 375 degrees. line 2 baking sheets with parchment paper.
• 7 cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
• 8 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.
• 9 brush tops with glaze.
• 10 do ahead: can be prepared 6 hours in advance. cover and chill.
• 11 bake until tops are puffed and golden brown, about 20 minutes.
• 12 dipping sauce:.
• 13 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.