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Mexican Pinata Pockets Recipe

Ingredients

How to make it

  • 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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The Cook

goodeat Benton, MO

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