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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.

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Betty Blogger
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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.
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Step 2:

In a bowl, combine flour, sugar, and salt. Using your fingers cut in butter until mixture is crumbly.
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Step 3:

Add egg and combine so dough comes together.
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Step 4:

Place dough on work surface; form dough into thick disk.
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Step 5:

Wrap tightly in plastic, and refrigerate until firm.
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Step 6:

Meanwhile cook chorizo in a large frying pan.
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Step 7:

Add the beans and the liquid.
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Step 8:

Mash the beans with a potato masher and continue to cook until they form a thick paste.
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Step 9:

Place dough on lightly floured work surface; roll dough about 1/8 inch thick.
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Step 10:

Using a bowl or cookie cutter cut out disks (3 to 4-inches round).
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Step 11:

Place two tablespoons of bean mixture on one half of each of the dough circles.
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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.
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Enjoy the empanadas warm or at room temperature.

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