These savory empanadas have a delicious filling made with black beans, corn, and cheese, seasoned with cilantro, cumin and a little bit of chile pepper. I like to add golden raisins to give them the touch of sweetness particular to South American empanadas.
If possible, make the filling and dough the night before, and let them chill overnight in the refrigerator.
- 1 recipe empanada dough
- 1/2 cup golden raisins
- 1 small onion (chopped fine)
- 3 tablespoons vegetable oil
- 1/2 teaspoon garlic salt
- 1 teaspoon cumin
- 2 teaspoons aji panca paste (optional - see link below)
- 1 medium tomato (seeded and diced)
- 1 tablespoon sugar
- 5-6 scallions, chopped fine
- 1 (15.5 ounce) can black beans, drained
- 2 cups frozen corn kernels
- Juice of 1/2 lime
- 4 ounces farmers cheese (cut into small (1/4 inch) cubes)
- 4 ounces pepper jack cheese (cut into cubes)
- 1/4 cup fresh cilantro (
- 1 egg
- Powdered sugar (for dusting)
Prepare the empanada dough and place in the refrigerator to chill, wrapped in saran wrap.
Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside.
Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, cumin, garlic salt, and aji paste, and sauté until the onions are very soft and translucent, about 5-8 minutes.
Add the chopped tomatoes, the green onions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan.
Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes.
Add the corn, raisins, and lime juice, and cook for five minutes more.
Remove mixture from heat and scrape into a heat proof bowl. Let cool to room temperature, then stir in the cheese cubes and the cilantro.
Chill mixture for 2 hours, or overnight.
Preheat oven to 375 degrees.
Divide the dough into 20 pieces (for large empanadas), or about 40 pieces (for small, appetizer size empanadas). [be][be]
Roll each piece of dough into a circle about 1/4 inch thick. (Circles will be about 6 inches in diameter for the larger empanadas and about 3 1/2 inches for the smaller ones).
Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas).
Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal.
Fold the edge over itself and crimp decoratively.
Brush empanadas generously with beaten egg. Bake for about 20 minutes, or until puffed and golden brown.
Let cool and dust with powdered sugar.
Serve warm or at room temperature.