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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mixing the Dough
In a large bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Forming the Dough
Gradually add warm water, mixing with your hands until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Sautéing the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 4
Adding Other Vegetables
Stir in the diced bell pepper, grated zucchini, and corn kernels. Cook for about 5 minutes until the vegetables are tender.
- 5
Mixing in Beans and Spices
Add the black beans, cumin, chili powder, salt, and black pepper to the skillet. Mix well and cook for another 5 minutes. Remove from heat and stir in the chopped cilantro.
Assembling Empanadas
- 6
Rolling Out the Dough
After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball out on a floured surface into a circle about 1/8 inch thick.
- 7
Filling the Empanadas
Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. Crimp the edges with a fork for a decorative finish.
Cooking Empanadas
- 8
Frying or Baking
Heat oil in a deep pan for frying or preheat the oven to 375°F (190°C). If frying, cook the empanadas for about 3-4 minutes on each side until golden brown. If baking, place on a lined baking sheet and bake for 20-25 minutes until golden.
