Vegetarian Empanadas With Black Beans and Corn

Name: Vegetarian Empanadas With Black Beans and Corn
Prep time: 30 min
Cook time: 25 min
Total time: 235 min
Yield: 40 servings
Cuisine: Latin,South American
Ingredients: 4 cups (480 g) all-purpose flour; 3 tablespoons granulated sugar; 1 1/2 teaspoons kosher salt, or to taste, divided; 3/4 cup cold lard or vegetable shortening; 2 tablespoons unsalted butter; 2 large egg yolks; 3/4 to 1 cup water; 1/2 cup golden raisins; 3 tablespoons vegetable oil; 1 small onion, finely chopped; 2 teaspoons aji panca paste, optional; 1 teaspoon cumin; 1/2 teaspoon garlic salt; 1 medium tomato, seeded and diced; 5 to 6 medium scallions, finely chopped; 1 tablespoon granulated sugar; 1 (15 1/2-ounce) can black beans, drained; 2 cups frozen corn kernels; 1 tablespoon freshly squeezed lime juice; 4 ounces farmers cheese, cut into 1/4-inch cubes; 4 ounces pepper jack cheese, cut into 1/4-inch cubes; 1/4 cup coarsely chopped fresh cilantro; 1 large egg, beaten; 1 cup unsifted confectioners' sugar

Savory empanadas feature a delicious filling of black beans, corn, and cheese, seasoned with cilantro, cumin, and chile pepper.

⭐ 3.8 (33 reviews) Prep: 30 minCook: 25 minTotal: 235 minYields: 40 servings

Category Tags:

Appetizer Lunch

Cuisine Tags:

Latin South American

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Ingredients

For the Empanada Dough

4 cups (480 g) all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons kosher salt, or to taste, divided
3/4 cup cold lard or vegetable shortening
2 tablespoons unsalted butter
2 large egg yolks
3/4 to 1 cup water

For the Filling

1/2 cup golden raisins
3 tablespoons vegetable oil
1 small onion, finely chopped
2 teaspoons aji panca paste, optional
1 teaspoon cumin
1/2 teaspoon garlic salt
1 medium tomato, seeded and diced
5 to 6 medium scallions, finely chopped
1 tablespoon granulated sugar
1 (15 1/2-ounce) can black beans, drained
2 cups frozen corn kernels
1 tablespoon freshly squeezed lime juice
4 ounces farmers cheese, cut into 1/4-inch cubes
4 ounces pepper jack cheese, cut into 1/4-inch cubes
1/4 cup coarsely chopped fresh cilantro

For Assembly

1 large egg, beaten
1 cup unsifted confectioners' sugar

Instructions

Preheat oven to 375°F.
Sift flour, sugar, and 1 teaspoon salt into a bowl; blend in lard or shortening and butter until well combined.
Whisk egg yolks with 3/4 cup water, gradually mixing into the flour until a smooth dough forms; knead, then cover and refrigerate for 1 hour.
Separately, soak raisins in boiling water for 10 minutes, then drain.
Sauté chopped onions, aji paste, cumin, and garlic salt in oil over medium heat until onions are translucent (5-8 minutes).
Add chopped tomatoes and scallions, sauté for 5 minutes until liquid evaporates.
Stir in black beans, sauté for 5 minutes until liquid cooks away, then add corn, raisins, and lime juice, cooking for 5 more minutes.
Remove filling from heat, cool to room temperature, then mix in cheese cubes and cilantro; chill for 2 hours or overnight.
Divide dough into 20 or 40 pieces; roll each into a 1/4-inch thick circle (6-inch or 3.5-inch diameter).
Place 1 heaping tablespoon (or 1 teaspoon for small) of filling on each dough circle, fold into a semicircle, and firmly seal the edges, crimping decoratively.
Arrange empanadas on a parchment-lined baking sheet, brush with beaten egg, and bake for approximately 20 minutes until golden brown.
Cool and dust with powdered sugar before serving.

Nutritional Info (per serving)

Calories: 157 kcal

Carbohydrate: 19 g

Cholesterol: 27 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 3 g

Sodium: 169 mg

Sugar: 6 g

Fat: 7 g

Unsaturated Fat: 0 g