ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

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!

CLOSE
 (3) 3 Reviews
+

Share

  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

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.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy THREE CUPS any variety Yoplait® Greek or Yoplait® Greek 100 yogurt (Void in MN, CA, TN, ND, NV, NJ, LA & WI)
when you buy EIGHT CUPS any variety Yoplait® Yogurt (Void in LA, NJ, ND & NV)
when you buy any TWO Pillsbury® Crescent Dinner Rolls (excludes Twin Pack)
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close