These chickpea and kale stuffed empanadas are savory and delicious and the perfect food to munch on for a snack or a meal. I make them for my eight-year-old, but have a hard time not eating them all myself!
Thaw the puff pastry sheet on the countertop for several hours before using.
To make the filling, heat the oil in a large wok or saucepan. Add the cumin seeds and let them darken slightly. Add the turmeric and red pepper flakes and immediately add the chickpeas (make sure they are drained) and kale. If using frozen kale, thaw the kale for 3 minutes on high in the microwave, then add.
Stir well to mix, and cook over high heat until the mixture is quite dry. Add the adobo seasoning and check if you need any salt. Add if needed. Mix in he lime juice. Turn off the heat.
To make the empanada covers, open the puff pastry sheet and remove the parchment paper. Use a round cookie cutter or the lid of a jar to cut rounds in the puff pastry sheet. I used a cookie cutter that's about 1 1/2 inches in diameter. Make sure you gather the remaining scraps of dough back up, form them into a ball, and roll them out to get more rounds. I got 16 in all.
Now roll each of the rounds, using a little flour if necessary, to four-inch circles. Moisten the edges with water.
Place about 2-3 tbsp of the chickpea-kale filling in the center of the circle and fold over the top, sealing the edges tight with your fingers. You can use a fork to crimp the edges, which will help seal them and make your empanadas prettier.
Place the empanadas on a baking sheet, about an inch apart, and bake in the preheated oven for 20 minute or until the tops are golden brown.
Remove the empanadas from the oven, and immediately transfer to a wire rack with a spatula and let them cool down a little before you eat. Not transferring them to a wire rack immediately could make them soggy, so try not to skip this step.