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Pinto Beans and Roasted Red Pepper Empanadas

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Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!

You can make these ahead and just reheat before serving. Freeze cooled empanadas on plate placed inside of a resealable freezer plastic bag. (Remove as much air as possible from bag.) To reheat, place frozen empanadas on ungreased cookie sheet. Bake at 450°F 10 to 15 minutes or until hot.

If you wish, use a refrigerated, prepared pastry crust instead of making the crust. Use 2 (9-inch) crusts, rolling thin and then cutting into 4-inch rounds as directed in the recipe.

If desired, substitute other shredded cheese, such as Cheddar or Monterey Jack.

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Ingredients

  • Dough:
  • 2 cups Gold Medal® all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons ice water
  • Milk
  • Filling:
  • 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)
  • Cilantro Cream Sauce:
  • 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

Details

Servings 12
Preparation time 60mins
Cooking time 110mins

Preparation

Step 1

In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.

Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.

On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.

Bake 20 minutes or until golden brown and crisp.

Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.

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