Black Bean Empanaditas Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour and 1 tsp salt. Add the cold cubed butter (6 tbsp) and cold cubed shortening (2 tbsp). Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Beat the egg lightly and stir into 6 tbsp ice water. Gradually add the chilled egg-water to the flour mixture a tablespoon at a time, gently mixing until dough just comes together. Do not overwork. Shape into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare filling

Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped small yellow onion and cook 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 cups cooked black beans, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 0.5 tsp ground coriander. Cook 2–3 minutes to warm and allow spices to bloom. Remove from heat and transfer to a bowl. Use a fork or potato masher to lightly mash the beans—leave some texture. Stir in 1 tbsp fresh lime juice, 0.25 cup chopped cilantro, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 cup shredded cheese if using. Taste and adjust seasoning.

Roll and fill

Remove dough from fridge and place on a lightly floured surface. Roll out to about 1/8" (3 mm) thickness. Using a 3.5–4 inch round cutter (or small bowl), cut out circles. Re-roll scraps as needed. Place about 1.5 tablespoons of the black bean filling in the center of each circle. Brush the edges with a little beaten egg wash. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or roll/twist to seal properly so filling doesn’t leak.

Rest before cooking

Place assembled empanaditas on a baking sheet lined with parchment and chill 15 minutes to help them hold shape while cooking. Meanwhile, prepare oil if frying or preheat the oven if baking.

Pan-fry (recommended for crisp, traditional empanaditas)

Pour enough vegetable oil into a skillet to reach about 1/4" deep (roughly 1/2 cup for a 10" skillet) and heat over medium to medium-high until shimmering and a small piece of dough sizzles but does not burn (about 350°F). Fry empanaditas in batches 1–2 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F) if needed and fry remaining batches.

Oven-bake (lighter option)

Preheat oven to 400°F (200°C). Arrange empanaditas on a parchment-lined baking sheet, brush with egg wash, and optionally brush lightly with oil. Bake 14–18 minutes or until golden brown, rotating the pan halfway through. Remove and cool slightly before serving.

In a small bowl whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1.5 tbsp honey until honey dissolves. Add 1 tsp prepared wasabi paste (start with less if you prefer milder heat), 2 tbsp mayonnaise, 1 tsp lime juice, and 0.5 tsp sesame oil. Whisk to combine into a smooth sauce. If too thick, whisk in up to 1 tbsp water to reach desired dipping consistency. Taste and adjust: add more honey for sweetness, more rice vinegar for tang, or more wasabi for heat. Season with a pinch (1/8 tsp) salt if needed.

Arrange warm empanaditas on a platter with lime wedges. Serve immediately with the sweet & sour wasabi sauce for dipping. Each empanadita is best eaten warm for crisp exterior and creamy filling.