1 Tbs olive oil
1/2 lb. ground beef (turkey was tasty)
3 large garlic cloves, chopped
1 Tbs tomato paste
1. tsp ground cumin
1/4 tsp cayenne pepper
1/3 cup chopped fresh cilantro
salt & pepper
1.5 packages frozen puff pastry (3 sheets), thawed
3 large egg yolks, beaten (for glaze)
Dipping Sauce Ingredients & Directions
1 15-oz. can black beans, drained, rinsed
1 cup sour cream
2 Roma tomatoes, seeded, chopped, divided
2 large scallions, chopped, divided
salt & pepper
While the empanada filling is cooling (see below), purée beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.
Heat oil in a medium skillet over medium-high heat. Add beef (turkey) 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 (I personally prefer when they marry), about 4 minutes. (Look how much better it looks with colorful spice on it.) Add cilantro; season to taste with salt and pepper. Let filling cool to room temperature.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4.5" squares for a total of 12 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 fork. Divide triangles between prepared sheets. Brush tops with glaze.
Bake until tops are puffed and golden brown, about 20 minutes.