I grew up eating cheese empanadas. Every Sundays we would visit my Grandparents in Coney Island, NY. My Papa (Grandpa) would often be shirtless, have his hair in a small pony-tail (because he knew by grandmother hated his pony-tail) and would often make my sister and I a grilled cheese sandwich or cheese empanadas, which when you think about it are basically the same thing. He passed away a few years ago but when I start rolling out the empanadas I think of him.
I like to experiment with the empanadas filling and different ways of making them. Traditionally you would fry them and stuff them with meat and cheese. Frying is never a healthy way of eating anything, but oh so yummy! I found a way to bake them that leaves them crispy and without the greasy fingers.
*Note: Empanadas can be filled with virtually any stuffing you want; savory or sweet. I decided to make a delicious version of re-fried beans, without the frying. 🙂
- 5 Empanadas (Goya Discos Grandes)
- 1 can of Black Beans (15.25 oz)
- 3/4 of a large Red Pepper, roughly chopped
- 2 Garlic Cloves
- 1/8 teaspoon Cayenne Pepper
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Granulated Garlic
- Flour for dusting
- 4-5 tablespoons of Olive Oil
- 1-2 tablespoons of Water
- Optional: Salsa for dipping
Step 1: Rinse black beans.
Step 2: In a food processor, combine black beans, garlic cloves and red pepper.
Step 3: Add cayenne pepper, black pepper, cumin, salt, and granulated garlic. Blend into a smooth paste.
Step 4: Dust counter top, rolling-pin and empanadas before rolling them out. I like to roll mine out to about 10 inches in diameter.
*My disks are never fully circles because I suck at rolling out dough.
Step 5: Using a spoon, spoon one or two plops of black bean paste into the middle of the empanada disk.
Step 6: Wet your finger with the water and rub into along half the empanada edge.
Step 7: Fold over empanada to make half a circle or crescent.
Step 8: Using a fork, press down the edges to seal the empanada.
Step 9: Place on a baking sheet covered with parchment paper.
Step 10: Repeat steps 5-9 for each empanada.
Step 11: Pre-heat oven to 400 degrees.
Step 12: Put olive in a small bowl. Brush each side of the empanada with olive oil.
Step 13: Bake for 10-15 minutes.
Step 14: Let cool before serving. Serve with salsa and/or sour cream.
Step 15: Eat and Enjoy!