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Day 25: Empanadas

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

1/2 salt

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


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