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Duck and Black Bean Empanadas

A twist on our Zea Duck Empanada dish.

Ingredients

  • 1/2 cup cooked black beans
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1/2 cup onion, diced small
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces shredded Monterey Jack Cheese
  • 1/2 cup fine-diced cooked duck meat (cold)
  • 6-8 egg yolks
  • 6-8 tablespoons water
  • Ready-to-bake pie crust (enough for 24 3.5 x 3.5 squares)
  • 3/4 cup sweet chile glaze
  • 3/4 cup sour cream

Instructions

  • Saute onion and garlic in vegetable oil over medium heat 5 minutes.
  • Add black beans and spices. Continue to cook and stir 5 minutes more. Remove from heat.
  • Add cheese and duck meat and mix together thoroughly (do not puree). Let cool.
  • Cut pie crust into 3-inch squares; use rolling pin to roll out until 3-inch squares become 3.5-inch squares.
  • Fill center with 1 heaping tablespoon of duck and bean mixture. Mix egg and water (1 egg to 1 tablespoon water ratio).
  • Brush all 4 edges of pie crust with egg yolk and water mixture.
  • Fold into triangle and seal edges. Brush top of empanada with egg and water mixture.
  • Bake on cookie sheet 20 minutes at 350 degrees until golden brown.
  • Drizzle sweet chile glaze over empanadas. Add a dollop of sour cream.
  • Serve immediately.
  • If you prefer a fried empanada use 4x4 eggroll skins. Do not egg wash the edges. Fry until golden brown in 350 degrees in vegetable oil. If duck is not available you can substitute dark turkey meat or dark chicken meat. If buying duck meat – we recommend buying duck legs.

Instructions.

  • Saute onion and garlic in vegetable oil over medium heat 5 minutes.
  • Add black beans and spices. Continue to cook and stir 5 minutes more. Remove from heat.
  • Add cheese and duck meat and mix together thoroughly (do not puree). Let cool.
  • Cut pie crust into 3-inch squares; use rolling pin to roll out until 3-inch squares become 3.5-inch squares.
  • Fill center with 1 heaping tablespoon of duck and bean mixture. Mix egg and water (1 egg to 1 tablespoon water ratio).
  • Brush all 4 edges of pie crust with egg yolk and water mixture.
  • Fold into triangle and seal edges. Brush top of empanada with egg and water mixture.
  • Bake on cookie sheet 20 minutes at 350 degrees until golden brown.
  • Drizzle sweet chile glaze over empanadas. Add a dollop of sour cream.
  • Serve immediately.
  • If you prefer a fried empanada use 4x4 eggroll skins. Do not egg wash the edges. Fry until golden brown in 350 degrees in vegetable oil. If duck is not available you can substitute dark turkey meat or dark chicken meat. If buying duck meat – we recommend buying duck legs.
 
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