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Chorizo and Refried Bean Empanadas
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Spicy chorizo and pinto bean stuffed Mexican pastries - perfect for freezing ahead!
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1 egg, slightly beaten
  • 10 oz Mexican pork chorizo sausage, casings removed
  • 4 cups cooked frijoles de la olla or 2 cans (15 oz each) pinto beans, undrained
Instructions:
  • In a medium bowl, mix the flour, sugar, and salt together. Use your fingers to blend in the butter until the mixture resembles breadcrumbs. Then, add the egg and stir until a dough forms.
  • Transfer the dough onto a work surface and mold it into a thick disk shape. Wrap the dough tightly in plastic wrap and refrigerate until it becomes firm, for a minimum of 1 hour.
  • While the dough rests in the refrigerator, cook and mash chorizo in a 10-inch skillet over low heat for 6 to 8 minutes until it starts to brown. Add frijoles de la olla with the liquid and cook over medium heat. While the beans simmer, mash them using a potato masher. Keep cooking until a thick paste forms, for about 10 minutes.
  • Preheat the oven to 350°F. Roll out the chilled dough on a lightly floured surface until it's about 1/8 inch thick. Use a bowl or cookie cutter to cut out disks that are 3 to 4 inches round.
  • Spoon 2 tablespoons of bean mixture onto one half of a dough disk. Fold the dough over to encase the filling and press the edges with a fork to seal. Repeat this step with the remaining dough and filling. Use a fork to poke holes on the top of each empanada to release steam while baking. (Check out the Tip for freezing unbaked empanadas.)
  • Prepare a generously greased cookie sheet. Place your fresh or frozen empanadas gently on the sheet.
  • Bake on the middle oven rack for 15 to 20 minutes, or until golden brown. If the bottoms of the empanadas start to brown before 15 minutes, move the baking sheet to the top rack for the last 5 minutes of baking.
  • For best enjoyment, serve the empanadas warm or at room temperature. Store any extra baked empanadas in the refrigerator for a few days. To enjoy again, simply reheat in a toaster oven or bake at 350°F for 8 minutes.

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