Black Bean Empanada w/Cream Cheese Dough
by
Carla Hall
These black bean empanadas are the perfect Bean Week kickoff: deeply savory, just sweet enough, and wrapped in a cream cheese dough that never lets you down. It’s comfort food that understands the assignment.
Prep Time:
45 Minutes (+chill time for dough)
Cook Time
20 Minutes
Serves:
60 small Empanadas
Level:
Beginner
Black Bean Picadillo
1/2 cup golden raisins
1 tbsp canola oil
1 1/2 cups diced yellow onion
2 garlic cloves, thinly sliced
Kosher salt & black pepper
1 1/2 tsp ground Mexican chiles
2 tbsp tomato paste
1 (15-oz) can black beans, rinsed
1/2 cup corn kernels
1/2 cup shredded cheddar or Monterey Jack
2 tbsp chopped cilantro (optional) Cream Cheese Dough
3 cups all-purpose flour
1 1/2 tsp salt
9 oz cold unsalted butter, diced
12 oz cold cream cheese, cubed
Ingredients
Make the Filling
Step 1: Soak the raisins in hot water until plump.
Step 2: Sauté the onion and garlic in oil with salt and pepper until softened.
Step 3: Add the ground chiles and tomato paste; cook until the mixture turns brick-red.
Step 4: Stir in the beans, corn, and raisins with their soaking liquid. Simmer for 5 minutes.
Step 5: Cool completely, then fold in the cheese and cilantro.
Make the Dough
Step 6: Toss the flour, salt, butter, and cream cheese together.
Step 7: Mix on low speed until a loose dough forms.
Step 8: Shape the dough, wrap tightly, and chill for at least 3 hours.
Assemble & Bake
Step 9: Roll the dough to 1/8-inch thickness and cut into rounds.
Step 10: Add 1 tablespoon of filling to each round, fold, seal, and crimp the edges.
Step 11: Bake at 400°F for about 20 minutes, until golden.
Instructions
Serve warm or at room temperature
Add an optional squeeze of lime and a dollop of sour cream or crema on the side.