Visit Chef’s favorite local chefs:
Black Bean and Salsa Empanadas & Sour Cream Salsa
1 can black beans, rinsed and drained
1/2 cup shredded Mexican cheese
1/2 jar Dave and Dexter’s Salsa
Pillsbury pie shells in a box
Puree first three ingredients in a blender or food processor.
Roll out pie shell and cut out 3″ round (or 2” if smaller ones are wanted) circles with a biscuit cutter.
Place 1 tablespoon of the bean mixture in the center of each pie round and fold over and seal the edges using a fork ting to crimp the edges of the empanada.
Brush empanadas with an egg wash.
Can be frozen at this point or baked in a 350 degree oven for about 20 minute.
Serve with sour cream salsa
Sour Cream Salsa
1/2 cup of sour cream and 1/4 cup of Dave and Dexter’s Salsa. Mix together and refrigerate.
- i4C – more interesting Chardonnays from Canada and beyond July 27, 2017 jamiegoode
- i4C cool climate Chardonnay conference, some highlights July 25, 2017 jamiegoode
- i4C school of cool part 2, winemaking and Chardonnay July 22, 2017 jamiegoode