These empanadas (hand pies) are similar to potpies, but with a comforting Mexican filling. They are filled with spicy chorizo and refried beans. And when I say spicy, I don’t mean crazy, spicy, hot, just tasty and zesty.
These tasty and convenient hand pies can be frozen for up to three months, individually wrapped in plastic and placed in re-sealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven!
To freeze, lay unbaked empanadas side-by-side on a parchment-lined baking sheet. Make sure they don't touch or the empanadas will freeze together. Freeze until solid, and then transfer the empanadas into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.
Here’s how I make ‘em!
Step 1:
Gather dough ingredients.
Step 2:
In a bowl, combine flour, sugar, and salt. Using your fingers cut in butter until mixture is crumbly.
Step 3:
Add egg and combine so dough comes together.
Step 4:
Place dough on work surface; form dough into thick disk.
Step 5:
Wrap tightly in plastic, and refrigerate until firm.
Step 6:
Meanwhile cook chorizo in a large frying pan.
Step 7:
Add the beans and the liquid.
Step 8:
Mash the beans with a potato masher and continue to cook until they form a thick paste.
Step 9:
Place dough on lightly floured work surface; roll dough about 1/8 inch thick.
Step 10:
Using a bowl or cookie cutter cut out disks (3 to 4-inches round).
Step 11:
Place two tablespoons of bean mixture on one half of each of the dough circles.
Step 12:
Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges and puncture the top of each empanada with a fork.
Enjoy the empanadas warm or at room temperature.
Ingredients
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Dough
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1 1/4cups Gold Medal™ all-purpose flour
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2teaspoons sugar
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1/8teaspoon salt
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1/2cup cold butter, cut into small pieces
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1egg, slightly beaten
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Filling
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10oz Mexican pork chorizo sausage, casings removed
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4cups cooked frijoles de la olla or 2 cans (15 oz each) pinto beans, undrained
Directions
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1To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together.
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2Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
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3While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes.
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4To assemble and bake empanadas, heat oven to 350°F. On lightly floured work surface, roll out chilled dough with rolling pin until about 1/8 inch thick. Cut out disks with bowl or cookie cutter 3 to 4 inches round.
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5Place 2 tablespoons bean mixture on 1 half of 1 dough disk. Fold dough over to cover filling; seal edge by pressing down with fork. (This also makes for a pretty pattern when baked.) Repeat with remaining dough and filling. Pierce top of each empanada with fork to allow steam to escape during baking. (See Tip about freezing unbaked empanadas.)
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6Spray large cookie sheet with cooking spray. Arrange fresh or frozen empanadas on cookie sheet.
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7Bake on middle rack in oven 15 to 20 minutes or until golden brown. If after 15 minutes, bottoms of empanadas are starting to brown, move cookie sheet to top oven rack and continue to bake for last 5 minutes.
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8Serve empanadas warm or at room temperature. Refrigerate any leftover baked empanadas for a few days; reheat in a toaster oven or bake at 350°F for 8 minutes.
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