Savory Vegetarian Empanadas With Black Beans and Corn Recipe (2024)

For the Empanada Dough

• 4 cups (480 g) all-purpose flour

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons kosher salt, or to taste, divided

• 3/4 cup cold lard or vegetable shortening

• 2 tablespoons unsalted butter

• 2 large egg yolks

• 3/4 to 1 cup water

For the Filling

• 1/2 cup golden raisins

• 3 tablespoons vegetable oil

• 1 small onion, finely chopped

• 2 teaspoons aji panca paste, optional

• 1 teaspoon cumin

• 1/2 teaspoon garlic salt

• 1 medium tomato, seeded and diced

• 5 to 6 mediumscallions, finely chopped

• 1 tablespoon granulated sugar

• 1 (15 1/2-ounce) can black beans, drained

• 2 cupsfrozen corn kernels

• 1 tablespoon freshly squeezed lime juice

• 4 ouncesfarmers cheese, cut into 1/4-inch cubes

• 4 ounces pepper jack cheese, cut into 1/4-inch cubes

• 1/4 cup coarsely chopped fresh cilantro

For Assembly

• 1 large egg, beaten

• 1 cup unsifted confectioners' sugar

Make the Empanada Dough

1. Gather the ingredients.

   

2. Sift the flour into a bowl. Stir in the sugar and 1 teaspoon salt.

   

3. Blend the lard(or shortening) and butter into the flour mixture with a pastry cutter, or with two knives, until fairly well blended.

   

4. Whisk the egg yolks with 3/4 cups water.

   

5. Stir in the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.

   

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6. Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.

   

7. Cover the dough with plastic wrap and refrigerate for about one hour.

   

Make the Filling

1. Gather the ingredients.

   

2. Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside.

   

3. Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, aji paste, cumin, and garlic salt and sautéuntil the onions are very soft and translucent, about 5 to 8 minutes.

   

4. Add the chopped tomatoes, the scallions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan.

   

5. Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes.

   

6. Add the corn, raisins, and lime juice, and cook for 5 minutes more.

   

7. Remove mixture from heat and scrape into a heatproof bowl.

   

8. Let cool to room temperature, then stir in the cheese cubes and the cilantro. Chill mixture for 2 hours, or overnight.

   

Assemble and Bake the Empanadas

1. Gather the ingredients. Preheat oven to 375 F.

   

2. Divide the dough into 20 pieces for large empanadas or about 40 pieces for small, appetizer-size empanadas.

   

3. Roll each piece of dough into a circle about 1/4-inch thick. (Circles will be about 6 inches in diameter for the larger empanadasand about 3 1/2 inches for the smaller ones).

   

4. Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas).

   

5. Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal.

   

6. Fold the edge over itself and crimp decoratively.

   

7. Transfer to a parchment-lined baking sheet and brush the empanadas generously with the beaten egg.

   

8. Bake for about 20 minutes, or until puffed and golden brown.

   

9. Let cool and dust with powdered sugar.

   

10. Serve warm or at room temperature.

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• beans
• appetizer
• latin
• back to school

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