Bloom Fresh Kale and Black Bean Empanadas

Recipe by Chopped Champion, Chef Santana.

(10-12 empanadas)

1 5 oz box of Bloom Fresh Baby Kale

1 ¼ cup all-purpose flour

1 cup whole wheat flour

1 ½ tsp salt

1 stick butter, cut into ½ inch cubes

1 egg

1/3 cup water

1 Tbsp white vinegar

1 1/2 tbsp olive oil

1 onion, diced

3 cloves of garlic, minced

1 tsp cumin

1 15oz can of black beans, rinsed and drained

salt (to taste)

4 oz grated cheddar cheese

1 egg (for wash)

Preheat oven to 400F.
Combine butter with flours and salt using fingertips or food processor until the butter until the mixture looks like coarse corn meal.
Whisk water, egg and vinegar together. Slowly combine with the flour mix, using a fork until fully incorporated.
Knead dough gently on a smooth surface until the dough comes together. Cover with plastic wrap and chill for 30minutes.
Meanwhile, heat olive oil in the sauté pan. Add onion and cook until soft and translucent (2-3 minutes). Add in garlic and cumin, stir to cook for about a minute. Add in kale, stirring until cooked. Turn off heat, add beans and adjust salt to taste.
After dough has chilled, shape it into 1 ½ inch balls and roll them out into circles, using a rolling pin.
Place one tablespoon of filling in the bottom half of the circle and add a small sprinkling of cheese, avoiding the perimeter. Wet the perimeter of dough with water and fold in half. Seal edges with a fork. Repeat to make the rest of the empanadas.
Brush empanadas with egg wash and bake for 10-15 minutes or until golden and firm.Note: You can use your favorite bean and cheese over black beans and cheddar, if you prefer. Unbaked empanadas may be frozen .