Beef & Black Bean Empanadas with Pineapple-Pepper Salsa

Prep: 55 minutes plus chilling - Bake: 36 minutes - Serves: 12
Approximate nutritional values per serving (2 empanadas, ⅓ cup salsa): 345 Calories, 15g Fat (6g Saturated), 51mg Cholesterol, 795mg Sodium, 41g Carbohydrates, 4g Fiber, 7g Sugars, 14g Protein

  • Dough
  • 3 cups all-purpose flour plus additional for dusting
  • 1½ teaspoons salt
  • ½ cup cold unsalted butter (1 stick), cut into small pieces
  • 1 large egg
  • Filling
  • 1 tablespoon SE Grocers Vegetable Oi
  • 1 pound 93% lean ground beef
  • 1 packet (1 ounce) taco seasoning
  • 1 small potato, peeled and cut into ¼-inch cubes
  • 1 cup chicken stock
  • 1 teaspoon dried oregano
  • 1 cup drained and rinsed SE Grocers Black Beans
  • ⅓ cup chopped pitted green olives
  • Pineapple-Pepper Salsa
  • 2 cans (8 ounces each) SE Grocers Sliced Pineapple, drained and finely chopped
  • 2 garlic cloves, minced
  • 2 orange bell peppers, finely chopped
  • ½ small red onion, finely chopped
  • ¼ cup finely chopped SE Grocers Naturally Better Organic Fresh Cut Cilantro
  • 2 tablespoons fresh lime juice
  • 1½ tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • Sour cream and/or chopped avocado for garnish (optional)
  • Dough: In large bowl, whisk flour and 1 teaspoon salt; with 2 knives or pastry cutter, cut in butter until pea-sized crumbs form. Gradually stir in 1 cup very cold water until dough comes together. On lightly floured work surface, divide dough in half; shape each half into a ball and form into a disk. Wrap disks in plastic wrap; refrigerate 1 hour.
  • Filling: In large skillet, heat oil over medium-high heat. Add beef; cook 5 minutes or until browned, breaking up beef with side of spoon. Drain drippings.
  • To same skillet with beef, add taco seasoning, potato, stock and oregano; heat to a boil over high heat. Reduce heat to medium; cover and cook 10 minutes or until potato is tender, stirring frequently. Transfer potato mixture to large bowl; stir in beans and olives. Cool to room temperature. Makes about 4 cups.
  • Pineapple-Pepper Salsa: In large bowl, stir all ingredients; cover and refrigerate. Makes 4 cups.
  • For empanadas, preheat oven to 425°; line 2 rimmed baking pans with parchment paper. On lightly floured work surface, roll out 1 disk of dough into a 17-inch circle (about 1/16-inch thick); using a 4½-inch round cutter or glass, cut 9 circles. Gather scraps, re-roll and cut 3 more circles. Place 2 tablespoons Filling in center of each circle. Brush edges with water; fold dough over filling, crimp edges with back of fork and place on 1 prepared pan. In small bowl, whisk egg and 1 tablespoon water; brush over empanadas and sprinkle with ¼ teaspoon salt. Bake empanadas 18 minutes or until golden brown. Repeat with second disk of dough. Makes about 24 empanadas.
  • Serve empanadas with salsa garnished with sour cream and/or avocado, if desired.