"After the presents and after the treats, every year on Christmas Eve, this is what we eat. In front of the fire, mom, sister, brother. Laughing, teasing, playing games, and thanking God we have each other.” Tena, Gabriella and Ben
Ingredients
2 Tbsp vegetable oil
1 firm medium-size banana, diced
¾ cup chopped onion
1 15-ounce can black beans, drained
¼ cup chopped cilantro
¾ tsp ground cumin
¼ tsp cayenne pepper
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 cup (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend for glaze
Directions for filling
1. Heat oil in heavy medium skillet over high heat.
2. Add banana and saute until golden. Transfer banana to paper towels to drain.
3. Add onion to skillet; saute 3 minutes.
4. Add beans, cilantro, cumin and cayenne; cook until mixture is hot, about 3 minutes.
5. Using back of fork, mash bean filling to coarse paste.
6. Season with salt and cool.
Directions for empenadas
1. Preheat oven to 425˚ F.
2. Roll out puff pastry sheets on floured surface to 14-inch squares.
3. Cut each into 9 squares.
4. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use – what I don't know!).
5. Sprinkle each mound of filling with cheese, then top with bananas, dividing equally.
6. Brush edges of squares with glaze.
7. Fold 1 corner over filling to opposite corner, forming triangle.
8. Using fork, seal crust edges.
9. Arrange on rimmed baking sheet, brush with glaze.
10. Bake until golden, about 15 minutes.
I often double recipe.
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