been making these empanadas for the last few months and they are pretty spectacular. I’ve played around with the filling but am pretty happy with the combo of mole paste, refried black beans, and smoked cheddar. these freeze incredibly well and bake up pretty quick. i serve them with guac because you need a hit of acidity to cut through the butter. they also go good with any salsa you have kicking around- i also happened to have some mango salsa to eat with these and i was not bummed.
i want to make this
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adapted from this epicurious recipe
2 1/4 cups unbleached all-purpose flour
1 1/2 tsps salt
1 stick (1/2 cup) cold unsalted butter grated on the coarse side of a cheese grater)
1/3 cup ice water
1 tablespoon apple cider vinegar
1 can of refried black beans (i use annie’s)
1 tablespoon of molé paste (i use this, but if you can’t find it you can sub 1/2 tsp of chipotle powder)
1/2 cup smoked cheddar, grated
1 egg + 1 tablespoon of water, beaten for egg wash
guacamole + salsa for serving
combine flour and salt in a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. mix together egg, water, and vinegar in a small bowl with a fork. add to flour mixture, stirring with fork until just incorporated (mixture will look shaggy). turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
next make the empanada filling by combining refried beans and mole paste in a medium size bowl, then set aside.
to form the empanadas divide dough into 12 equal pieces and form each into a ball. keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick). roll out the rest and place them on a parchment lined cutting board as you go. next assemble the empanadas by spooning about 2 tablespoons of beans and a pinch of cheddar onto center and fold dough in half, enclosing filling. press edges together to seal, then to clean up the edges with a pizza cutter. transfer empanada to a baking sheet. make 11 more empanadas in same manner, arranging on 2 baking sheets. lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. transfer empanadas to a rack to cool at least 5 minutes. serve warm or at room temperature.
if you would like to freeze empanadas do so before baking- freeze them directly on a parchment lined sheet tray for 15 minutes then transfer them to a tupperware.