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Pinto Beans and Roasted Red Pepper Empanadas
Pinto Beans and Roasted Red Pepper Empanadas
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Prep Time:
1 hour
Total Time:
1 hour 50 minutes
Southwestern bean-filled pastries with cilantro cream sauce: impressive and flavorful appetizer.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons ice water
  • Milk
  • 3/4 cup canned pinto beans, drained, rinsed
  • 1/4 cup roasted red peppers, drained, chopped
  • 3 tablespoons finely chopped fresh cilantro
  • 1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
  • 1/2 cup packed fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 clove garlic, cut in half
Instructions:
  • In a medium bowl, combine flour and salt. Add shortening and blend using a pastry blender or by cutting with two knives until mixture is crumbly. Drizzle ice water, one tablespoon at a time, mixing with a fork until all the flour is moistened and the pastry comes together. Shape the dough into two disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 450°F and coat a cookie sheet with cooking spray. Combine the filling ingredients in a small bowl.
  • Roll out the dough disks on a floured surface until they are 1/8 inch thick. Cut them into 4-inch rounds. Reroll any scraps and cut out enough dough to make a total of 12 rounds. Spoon about 2 tablespoons of filling onto the center of each dough round. Moisten the edge of the dough with water, then fold the dough over to create a crescent shape. Use a fork to seal the edges. Lightly brush the top with milk and place the empanadas on a cookie sheet.
  • Bake until the top is beautifully golden brown and crispy, approximately 20 minutes.
  • In a blender or food processor, combine all sauce ingredients and blend until well mixed. Transfer to a serving bowl, cover, and refrigerate until ready to serve. Enjoy the sauce with warm empanadas.

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