Beef Empanadas With Black Bean Dipping Sauce - cooking recipe

Ingredients

Beef Empanadas
1 tablespoon olive oil
1/2 lb ground beef
3 large garlic cloves, chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro
salt and pepper
1.5 (17 1/3 ounce) packages frozen puff pastry, thawed (3 sheets)
3 large egg yolks, beaten (for glaze)
Dipping Sauce
1 (15 ounce) can black beans, drained and rinsed
1 cup sour cream
2 roma tomatoes, seeded, chopped, divided
2 large scallions, chopped, divided
salt and pepper

Preparation

Beef Empanadas:
Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
Add cilantro; season to taste with salt and pepper.
Let filling cool to room temperature.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
Brush tops with glaze.
Do Ahead: can be prepared 6 hours in advance. Cover and chill.
Bake until tops are puffed and golden brown, about 20 minutes.
Dipping Sauce:
Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.