Mexican Pinata Pockets Recipes

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MEXICAN PINATA POCKETS



Mexican Pinata Pockets image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 16 pockets

Number Of Ingredients 8

1 (15-ounce) can black beans
1 (15-ounce) can diced tomatoes with green chiles
2 teaspoons taco seasoning
3/4 cup shredded pepper jack cheese
1 egg
1 tablespoon water
2 boxes refrigerator pie crust (4 rounds)
Jar salsa

Steps:

  • Preheat oven to 425 degrees F.
  • In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
  • In a small bowl beat together the egg and water and set aside.
  • Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
  • Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
  • Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
  • Serve hot with a bowl of salsa for dipping.

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