Bean and Cheese Empanadas

Bean and Cheese Empanadas are delicious turnovers filled with a savory combination of beans and cheese. They are a popular dish with a traditional twist but can be customized with various fillings. This recipe yields 12 empanadas and takes about 1 hour to prepare, assuming the beans are already cooked. Empanadas can be served hot or at room temperature, paired with cooked or raw salsa for added flavor.

MAKES: 12 (4 to 12 servings)

TIME: About 1 hour with cooked beans

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 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 vegetable oil
• 2 1/2 cups well-seasoned cooked beans (such as Real Refried Beans)
• 2 cups grated or crumbled queso fresco, Monterey Jack, or cotija cheese
• 1/2 cup milk

INSTRUCTIONS:

1. In a food processor, combine the flour, masa harina, baking powder, and salt. Process for about 5 seconds to mix the dry ingredients.
2. While the processor is running, add 1/2 cup of the lard or vegetable oil. Process for another 10 seconds.
3. With the processor still running, gradually add water until the dough forms a ball. Add about 1/2 cup of water, or as needed, to achieve the right consistency. Be cautious not to add too much water, as the dough should remain fairly dry.
4. Transfer the dough to a clean surface and knead it by hand for approximately one minute, until it becomes smooth.
5. Divide the dough into 12 equal pieces, shaping each piece into a ball. Wrap the dough balls in plastic or cover them with a damp towel and allow them to rest for at least 20 minutes. Alternatively, refrigerate the dough overnight, ensuring it reaches room temperature before continuing.
6. On a well-floured surface, roll out each dough ball into a 6-inch circle, adding flour as needed to prevent sticking.
7. Preheat the oven to 450°F (230°C). Take a dough circle and place a couple of tablespoons of cooked beans onto it. Sprinkle the beans with grated or crumbled cheese.
8. Fold the dough circle over the filling to create a half-moon shape. Seal the edges by moistening them with a few drops of water and pressing them together with the tines of a fork.
9. Arrange the sealed empanadas on an ungreased baking sheet. Lightly brush the empanadas with milk to give them a golden brown color during baking.
10. Bake the empanadas in the preheated oven for approximately 20 minutes, or until the dough turns golden brown and the filling is heated through.
11. Serve the Bean and Cheese Empanadas immediately while hot, or let them cool to room temperature before enjoying.

VARIATIONS:

• Chorizo and Cheese Empanadas: Substitute 1 pound of crumbled or chopped chorizo for the beans. Follow the same instructions for the dough and assembly.
• Roasted Pepper and Cheese Empanadas: Instead of using beans, use 2 1/2 cups of Roasted Red Peppers or poblanos (large pieces work well) as the filling. Proceed with the rest of the recipe as usual.
• Shredded Pork Empanadas: Replace the beans and cheese with approximately 3 cups of Shredded Pork. Follow the remaining steps to complete the empanadas.

Bean and Cheese Empanadas are versatile and can be enjoyed with a variety of fillings. Whether you prefer the classic combination of beans and cheese or want to experiment with chorizo, roasted peppers, or shredded pork, these turnovers are sure to satisfy your cravings. Serve them hot or at room temperature with your favorite cooked or raw salsa for a delightful culinary experience.