Freezer-Friendly Refried Bean and Chorizo Empanadas

Keeping a stash of these savory empanada hand pies in your freezer means a comforting meal’s just 20 minutes away.

Betty Blogger
These empanadas (hand pies) are similar to potpies, but with a comforting Mexican filling. They are filled with spicy chorizo and refried beans. And when I say spicy, I don’t mean crazy, spicy, hot, just tasty and zesty. 

These tasty and convenient hand pies can be frozen for up to three months, individually wrapped in plastic and placed in re-sealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven! 

To freeze, lay unbaked empanadas side-by-side on a parchment-lined baking sheet. Make sure they don't touch or the empanadas will freeze together. Freeze until solid, and then transfer the empanadas into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time. 

Here’s how I make ‘em!

Step 1

Gather dough ingredients.

Step 2

In a bowl, combine flour, sugar, and salt. Using your fingers cut in butter until mixture is crumbly.

Step 3

Add egg and combine so dough comes together.

Step 4

Place dough on work surface; form dough into thick disk.

Step 5

Wrap tightly in plastic, and refrigerate until firm.

Step 6

Meanwhile cook chorizo in a large frying pan.

Step 7

Add the beans and the liquid.

Step 8

Mash the beans with a potato masher and continue to cook until they form a thick paste.

Step 9

Place dough on lightly floured work surface; roll dough about 1/8 inch thick.

Step 10

Using a bowl or cookie cutter cut out disks (3 to 4-inches round).

Step 11

Place two tablespoons of bean mixture on one half of each of the dough circles.

Step 12

Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges and puncture the top of each empanada with a fork.

Enjoy the empanadas warm or at room temperature.

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