Pinto Beans and Roasted Red Pepper Empanadas

Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!

  • Prep Time 60 min
  • Total Time 1 hr 50 min
  • Servings 12

Ingredients

Dough

2
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
2/3
cup shortening
6
to 7 tablespoons ice water
Milk

Filling

3/4
cup canned pinto beans, drained, rinsed
1/4
cup roasted red peppers, drained, chopped
3
tablespoons finely chopped fresh cilantro
1/2
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)

Cilantro Cream Sauce

1/2
cup packed fresh cilantro leaves
2
teaspoons fresh lime juice
1/4
cup mayonnaise
1/2
cup sour cream
1
clove garlic, cut in half

  • 1 In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.
  • 2 Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.
  • 3 On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.
  • 4 Bake 20 minutes or until golden brown and crisp.
  • 5 Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.

Expert Tips

You can make these ahead and just reheat before serving. Freeze cooled empanadas on plate placed inside of a resealable freezer plastic bag. (Remove as much air as possible from bag.) To reheat, place frozen empanadas on ungreased cookie sheet. Bake at 450°F 10 to 15 minutes or until hot.

If you wish, use a refrigerated, prepared pastry crust instead of making the crust. Use 2 (9-inch) crusts, rolling thin and then cutting into 4-inch rounds as directed in the recipe.

If desired, substitute other shredded cheese, such as Cheddar or Monterey Jack.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving(1 Empanada and 1 Tablespoon Sauce)
Calories
260
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
Trans Fat
2g
2%
),
Cholesterol
10mg
10%;
Sodium
170mg
170%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.