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Prep 60min
Total1hr50min
Servings12
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving(1 Empanada and 1 Tablespoon Sauce)