Today I wanted to try something savory so I made these yummy empanadas from America's Test Kitchen! They take some time but they are definitely worth it!
Once you've made your dough, make your bean filling.
Crimp with a fork and bake for 20 minutes.
It's as easy as that!
1 1/2 cups all-purpose flour
1 tablespoon sugar
12 tablespoons butter (cut into 12 pieces)
6 tablespoons ice water
1 tablespoon olive oil
1 shallot peeled and minced
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chedder cheese
1 tablespoon cilantro
Pulse flour, sugar, and salt together in a food processor. Add butter in, once combined, drizzle ice water in. Chill for 2 hours.
In a skillet, heat 1 tablespoon oil over medium heat for about a minute. Add beans, shallot, tomato paste, garlic, cumin, and salt. Cook for 3 minutes, stirring constantly.
Carefully pour 1/4 cup water into the skillet and cook until the mixture is thick. Cool in a refrigerator for 25 minutes. Once chilled mix in cheese and cilantro.
Meanwhile roll dough, 1/8" thick and cut using a 3 3/4-inch round biscuit cutter. I got 10 empanadas out of this dough.
Spoon bean mixture into the empanadas and crimp the dough using a fork.
Bake for 20 minutes.
- The Bored Baker