A few months ago, one of the girls in my bookclub hosted our meeting and brought in empanadas from Lito’s. I’m not even sure I had ever had an empanada before, and those things blew my mind. I had one filled with spinach and another with potatoes, but I probably could have eaten every single one on the menu. Apparently there’s one with chorizo, which has been calling my name for months…
When I found this recipe for baked empanadas, I was psyched. Not exactly health food, but they’re vegetarian and not fried, so I count it as a win. Plus, they’re filled with three of my favorite things – goat cheese, black beans, and jalapenos. Obvi I am in love.
BLACK BEAN, GOAT CHEESE, AND JALAPENO EMPANADAS (recipe from Sarcastic Cooking)
2 cups flour
1/2 tsp salt
2/3 cup shortening
10 tbsp water
1 cup black beans
8 ounces goat cheese
1/4 cup vinegar
1 tsp sugar
1 tsp water
Salt and pepper
1 tbsp chopped fresh cilantro
1 egg white
- Preheat oven to 350 degrees. In a medium bowl, combine flour and salt. Cut in shortening using a pastry cutter until pieces of the shortening are about the size of peas.
- Add half the water then mix with a rubber spatula. Add remaining water and mix well. Form dough into a ball.
- Roll out the dough to about a 1/8 inch thickness. Cut the dough into four inch circles (I used a wide drinking glass). Lightly flour both sides of the circle. Place the little circles of dough on a baking sheet lined with foil and lightly coated in cooking spray.
- Drain and rinse the black beans. Combine beans and goat cheese in bowl, and using a fork, mash together until a paste forms.
- Thinly slice jalapenos, leaving seeds in (so the heat doesn’t get lost). Add sliced jalapenos, vinegar, sugar, and water to a small bowl. Microwave for about two minutes, so that jalapenos get slightly pickled.
- Let jalapenos cool for a minute or two. Drain, roughly chop, and add them along with salt, pepper, and cilantro to bowl with black beans and goat cheese. Mix well.
- Place about a tablespoon of bean mixture in center of each circle of dough. Dab a little bit of water along the edge of dough, and fold one side over the other, pressing the edge sealed with a fork. Continue process for all empanadas.
- Coat top of each empanada with a little bit of egg white wash. Place empanadas in oven and bake for 40-45 minutes until golden brown.
Yum! I got about 20 empanadas out of this recipe. I had four empanadas with a side salad for a filling (and vegetarian!) dinner. These are a little bit of work, but since the dough doesn’t have to rise or anything, it really doesn’t take all that long. My husband liked these, too!