Black Bean & Chorizo Empanadas
Instructions
In a large saut pan over medium heat, cook the chorizo, breaking up the meat as it cooks with a wooden spoon. When the chorizo begins to brown (about 10 minutes) add the onion, garlic, cumin, cayenne, and salt. Cook, stirring occasionally, until the onion has softened, another 5 minutes. Add the black beans and stir to combine. Add the chicken stock, stirring to remove any bits from the bottom of the pan, reduce heat to low and simmer another 8 minutes. Off the heat, stir in the cheese and cilantro and set aside.
Preheat the oven to 375 F. Line two baking sheets with parchment paper.
On a well-floured work surface, roll out a sheet of puff pastry dough until its approximately 13 1/2 inches square. Using a pizza cutter, slice the dough into 9 equal squares. Place a heaping tablespoon of the meat and bean filling into the center, and fold the dough over it to make a triangle. Crimp edges together with a fork, poke the top of the empanada with the fork so steam can escape, and set it on the prepared baking sheet. Form the rest of the empanadas, and repeat with the remaining 2 pastry sheets. Brush all the empanadas with the beaten egg and water mixture.
Bake for 20 minutes, rotating baking sheets halfway. Cool, and serve with sour cream and guacamole.
