Cheese Empanadas With Beans – Colombia | CRS Rice Bowl

By bonnje

Ingredients

• Empanadas
• 2 c flour
• 2 T vegetable shortening
• 1 t baking powder
• 1 c cold water mixed with 1 t salt
• 12 oz queso fresco or farmer’s cheese, shredded
• 4 T fair trade olive oil
• Beans
• 2 16-oz cans of kidney beans, drained
• 1 onion, diced
• 1 red bell pepper, chopped
• 1 t cumin
• Cilantro (for garnish)

Details

Servings 6
Adapted from crsricebowl.org

Preparation

Step 1

Empanadas: Mix the flour, shortening, baking powder and salted water in a medium-sized bowl. Knead until combined. On a floured surface, form dough into a roll. Cut into 6 to 8 equal pieces. Flatten each piece into a circle about 5 inches in diameter. Place about a tablespoon of cheese on one half of the circle and fold the other half of the dough over the cheese, making sure to seal the cheese inside.

Add oil to a large pan and heat until very hot. Place one empanada in the pan. Once the bottom is browned, turn over to cook the other side. Remove from pan and place on a paper towel to absorb the extra oil. Repeat with the other pieces of dough.

Beans: In a separate pan, sauté the onion and bell pepper with oil. Add the beans and cumin until warm. Garnish with cilantro.

Makes 6‒8 empanadas