Puff pastry is my new best friend of late — I just love how it’s light, buttery, flaky and so, so tasty when making both sweet and savory dishes, from appetizers to entrees to desserts.
The chicken and black bean filling for these empanadas/puff pastries is based on a recipe I’ve been tweaking for years for my delicious quesadillas. You can make it as spicy or mild as you want by adjusting the amount of hot sauce and cayenne pepper.
So here’s the deal — this recipe is great as an appetizer with the empanadas, or as an entrée with the puff pastry. The empanadas naturally take more time to make since they are smaller, but the results are stellar, especially if you have the preparation time. The puff pastry version of this is simply divine and easier to prepare, and is more like a meal instead of an appetizer. Serve with salsa, guacamole, and/or sour cream.
Can’t choose? Make both like I did, which yielded 12 empanadas and 4 puff pastries – yum, yum, yum, yum, yum! Continue reading