Black bean and cheese empanadas

For Hamish's Mexican fiesta themed birthday party I made empanadas as an appetizer (thanks for the suggestion Kerry). These were really good but lots of work.

Here is a step by step:

1. After making dough (see recipe below) I rolled it out to 1/4 in thick and used a large drinking glass to cut out circles.

2. I found (by trial and error) that the rounds were easier to fill if they were more oval shape. I took the cut out circles and rolled them a little more to stretch them out lengthwise.

3. I put about a teaspoon of filling in each. (see my easy filling recipe below)

4. Fold the dough over top and crimp edges down with a fork.

5. Fry them in a pot of vegetable oil until crispy. YUMMY!

(makes 12)
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup shortening
1/3 cup ice water
oil for frying

Using a standing mixer sift flour with baking powder and salt. Add shortening until combined. Slowly add water.

Roll out dough and cut out 2-3 in round circles (use a drinking glass or biscuit cutter). Once circles are cut out roll them into an oval shape so they are easier to fill.

Fill then fold in half and press edges together as noted in photos above.

(fills 24)

Here is a simple black bean and cheese filling I threw together.

Combine 2 cans black beans (drained and rinsed), 1 can fire roasted green chili's, 3/4 cup jack cheese and 1/4-1/2 cup queso fresco.

Once empanadas are filled I put them in the fridge for a few hours so they could set up prior to frying.

Heat large pot with 2 in of veg oil until very hot. Using tongs place empanadas in oil and fry until crispy and brown. Let drain on paper towels prior to serving.

These were a hit at the party but I must say they do take a lot of time to make.
Husband (and party guest) approved

3-4 hours

1 comment:

  1. Oooh, THAT looks tasty. I am totally starring this for later.