These savory Mexican pastries are stuffed with spicy chorizo and traditional frijoles de la olla or pinto beans. Make ahead and freeze for later.
Always start with chilled dough and a well-floured work surface.
Empanadas can be frozen and baked at a later date. Freeze unbaked empanadas for up to 3 months in sealed freezer plastic bag or tightly covered container.
Another shortcut is to prepare the dough and filling ahead, and keep them in the freezer.
This dough can also be made using a food processor.
Double the dough recipe for additional empanadas.
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