Chicken and Bean Puff Pastry Empanadas

Ingredients

• 1/4 cup vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, pressed
• 1 teaspoon ground cumin
• 1 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can black beans, drained and rinsed well
• 1 1/2 cups finely shredded cooked chicken
• Kosher salt and black pepper
• Kosher salt and black pepper
• 1/2 cup packed fresh cilantro leaves
• 1 package prepared puff pastry
• Flour, for rolling out pastry
• About 1/4 cup vegetable oil, for brushing
• Tomato and Pineapple Salsa Fresca, recipe follows
• 1 pound ripe tomatoes (about 3 medium), roughly chopped
• 1 (14.5-ounce) can pineapple pieces, juice strained
• 1 clove garlic, roughly chopped
• 1 small jalapeno, seeded and finely minced
• 3 scallions, finely sliced into 1/8-inch rounds
• 1 lime, juiced
• 2 pinches superfine sugar
• Kosher salt

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