2 Black Beans And Cheese Empanadas Recipe
Make 2 Black Beans And Cheese Empanadas Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Method
Dough
- 1
Mix dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in butter
Add the 6 tbsp cold cubed unsalted butter to the flour. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add water and form dough
Sprinkle 4 tbsp cold water over the flour-butter mixture a tablespoon at a time, gently mixing with a fork until the dough just comes together. Do not overwork. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- 4
Roll and cut
On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a round cutter about 4.5–5 inches (12 cm) across (or a small bowl), cut out 4 rounds. Gather scraps, re-roll once if needed. This recipe yields 2 empanadas; extra rounds may be stored for future use or baked for crisp snack.
- 5
Prepare egg wash
Beat 1 egg with 1 tsp water in a small bowl and set aside to brush empanadas before baking.
Filling
- 6
Sauté aromatics
Heat 1 tbsp olive oil in a small skillet over medium heat. Add the finely chopped small onion and sauté 4–5 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 7
Season and mash beans
Add 1 cup cooked black beans to the skillet along with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2–3 minutes to heat through. Lightly mash about half the beans with the back of a spoon or a fork, leaving some whole beans for texture.
- 8
- 9
Assemble with cheese
Place a dough round on a work surface. Spoon about 1/3 cup of the black bean mixture onto the center of the round, leaving a 1/2-inch border. Sprinkle about 1/4 cup shredded cheddar cheese over the bean mixture. Brush the dough edge with a little egg wash (from the dough section). Fold the dough over to form a half-moon and press edges to seal.
- 10
Crimp edges
Crimp the sealed edge by pressing with the tines of a fork or by folding small pleats along the edge to ensure a tight seal. Repeat assembly for the second empanada.
- 11
Bake
Preheat oven to 400°F (200°C). Place the empanadas on a parchment-lined baking sheet. Brush the tops lightly with the remaining egg wash and, if desired, brush a little vegetable oil for extra gloss. Make a small 1/4-inch slit on top of each empanada to vent steam. Bake for 18–22 minutes, until golden brown and the filling is hot and cheese melted. Remove from oven and let rest 5 minutes before serving.