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Bean and Cheese Empanadas

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Makes 12 empanadas (4 to 12 servings) 1x

Time about 1 hour with cooked beans

Units Scale

Ingredients

  • 1 1/2 cups all-purpose flour, plus a little more for dusting
  • 1/2 cup masa harina, finely ground cornmeal, or more all- purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons lard or good-quality vegetable oil
  • 1/2 cup milk
  • 2 1/2 cups well-seasoned cooked beans, like Refried Beans
  • 1 cup grated or crumbled queso fresco, Monterey Jack, or Cotija cheese

Instructions

  1. Combine the flour, masa harina, baking powder, and salt in a food pro cessor; pulse for about 5 seconds. With the machine running, add 1/2 cup of the lard through the feed tube and process for 10 seconds. With the machine still running, add just enough water for the dough to form a ball, about 1/2 cup. Don’t add more water than necessary; the dough should be fairly dry. Turn the dough out onto a lightly floured surface and knead by hand until smooth, just a minute or so.
  2. Divide the dough into 12 pieces, roll into balls, and wrap in plastic or cover with a damp towel and let rest for at least 20 minutes. (You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.) On a well- floured surface, roll each piece into a 6-inch circle, adding flour as necessary.
  3. Heat the oven to 450°F. Combine the remaining lard with the milk. Put about 1/4 cup of the beans on a dough circle, followed by a sprinkle of cheese. Brush the edges lightly (you can use you fingertip) with water, then fold each circle over. Seal the seam and press with the tines of a fork to close. Put on an ungreased baking sheet and brush lightly with the milk mixture. Bake until the dough is golden brown, about 20 minutes. Serve immediately or at room temperature.

– How to Cook Everything: Completely Revised Twentieth Anniversary Edition 

Recipe variations

Chorizo and Cheese Empanadas
Substitute 1 pound crumbled or chopped cooked chorizo for the beans.