Ingredients:
2 Tbsp, olive oil, divided
1 onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 tsp ground cumin
1 tsp paprika
Pinch ground cloves
14 oz can black beans, drained and rinsed
1/4 cup water
1 Tbsp tomato paste
1/2 cup frozen corn, thawed
2 Tbsp hot sauce
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
Salt and pepper to taste
3 8.7 oz sheets puff pastry
1 Tbsp milk
Instructions:
Coat the bottom of a skillet with 1 Tbsp oil and set on medium heat. Once hot, add the pepper and onion and cook for about 10 minutes, or until pepper and onion is softened. Stir in the garlic, cumin, paprika and ground cloves. Stir and cook for a minute or until fragrant.
Add in the beans, water, tomato paste, then stir and mix until combined. Bring to a boil, then lower heat and simmer for 5 minutes or until beans soften and most of the liquid cooks off. Remove from heat and stir in the corn, hot sauce, green onions and cilantro. Season with salt and pepper to taste.
Preheat oven to 425 and oil 2 large baking sheets. Make sure the dough is thawed enough not to crack when unrolled. Place the puff pastry on a clean countertop and use a rolling pin to make a 9×14″ rectangle.
Cut 6 circles into the dough about 4 1/2″ in diameter. Repeat until all dough is rolled and cut. You should be able to make 18 circles. Fill a bowl with water and set nearby.
Fill one of the circles at a time with 2 Tbsp filling, then wet the edges of the circle. Fold in half to enclose and pinch to seal. Crimp with a fork. Repeat with remaining filling and dough, arranging the empanadas evenly on the baking sheet with about 1″ space between. Use a fork to poke a couple holes to let steam escape, then brush the tops with milk.
Bake for 15 minutes at 425F. After 15 minutes, remove baking sheet and brush with 1 Tbsp oil. Cook for 5 minutes more, or until golden brown. Let cool for a couple minutes before eating.
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