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Ingredients
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Empanada Filling and Dough
Method
Preparation and Cooking
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent. Stir in the shredded beef shank, black beans, cumin, salt, and black pepper. Cook for about 5-7 minutes, allowing flavors to meld. Remove from heat and fold in chopped cilantro. Let the mixture cool.
Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out empanada dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter (about 5-6 inches in diameter). Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg with a splash of water) for a golden finish. Bake in the preheated oven for 25-30 minutes, or until golden brown.
Serve
Remove from the oven and allow to cool slightly before serving. Enjoy with salsa verde on the side.
