Pinto Beans and Roasted Red Pepper Empanadas

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

1:00

Hr:Mins

Total Time

1:50

Hr:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving(1 Empanada and 1 Tablespoon Sauce))
  • Calories 260
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 5g,
    • Trans Fat 2g),
  • Cholesterol 10mg;
  • Sodium 170mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 2g,
    • Sugars 0g),
  • Protein 4g;
Percent Daily Value*:
    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.