Chicken Empanadas

• Empanadas:
• 1/2 cup chopped bell peppers
• 1 Tbsp oil
• 1 lb. cooked chicken, diced
• 1/4 cup sliced green onion, green & white parts
• 1/2 cup black beans
• 1/2 cup picante sauce
• 1 tsp cumin
• 1 tsp cayenne pepper
• 2 puff pastry sheets
• 1/2 cup shredded cheddar
• 1 Tbsp water
• 1 egg
• Avocado Sauce:
• 1/2 avocado
• 1 Tbsp lime juice
• Salt to taste

Preheat oven to 400°F. In a medium skillet, sauté peppers in oil for a few minutes until softened. Add chicken, green onions, black beans, picante sauce and spices until heated through. Remove from heat. Roll out one sheet of puff pastry to about a 12” square. Trim pastry with the bottom side of pocket pie press. Place on top of open press. Brush edge of pastry with water and put a 1/4 cup of filling in the center. Sprinkle with 1 Tbsp of cheese. Fold pie press and squeeze edges together. Once sealed, place on a baking sheet. Repeat with remainder of pastry and filling. In a small bowl, mix water and egg together. Brush egg wash on empanadas. Bake until evenly browned, about 15-20 minutes.

For sauce, mash avocado with fork in small bowl and add lime juice and salt until blended. Serve with warm empanadas.