Ham and Black Bean Empanadas

Ingredients

Cubed ham, 2-3 cups

1 (15-ounce) can black beans, drained

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar

1/2 cup prepared salsa

1 teaspoon ground cumin

1 (9-inch) refrigerated pie crusts

Directions

Preheat oven to 425 degrees F.

In a large bowl, combine ham, black beans, both cheeses, salsa, and cumin. Mix well to combine.

Unroll pie crusts onto a flat surface. Place mixture on top of the pie crust. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Bake for 15 minutes, until crust is golden brown.

Review

I LOVE empanadas. Unfortunately, these were not even close to the empanadas I have experienced. The refrigerated pie crust was the worst part, it just tasted fake. Next time I will take the time to make my own empanada crust and I will try different, more authentic fillings. I also forgot to put the beans inside (I saw them sitting in the colander ten minutes after I had put the empanada in the oven) so my very smart godfather suggested I put some cheese on top to act as an adhesive for the beans. Everyone enjoyed it with sour cream and salsa on the side.