These empanadas (hand pies) are similar to potpies, but with a comforting Mexican filling. They are filled with spicy chorizo and refried beans. And when I say spicy, I don’t mean crazy, spicy, hot, just tasty and zesty.
These tasty and convenient hand pies can be frozen for up to three months, individually wrapped in plastic and placed in re-sealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven!
To freeze, lay unbaked empanadas side-by-side on a parchment-lined baking sheet. Make sure they don't touch or the empanadas will freeze together. Freeze until solid, and then transfer the empanadas into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.
Here’s how I make ‘em!
Gather dough ingredients.
In a bowl, combine flour, sugar, and salt. Using your fingers cut in butter until mixture is crumbly.
Add egg and combine so dough comes together.
Place dough on work surface; form dough into thick disk.
Wrap tightly in plastic, and refrigerate until firm.
Meanwhile cook chorizo in a large frying pan.
Add the beans and the liquid.
Mash the beans with a potato masher and continue to cook until they form a thick paste.
Place dough on lightly floured work surface; roll dough about 1/8 inch thick.
Using a bowl or cookie cutter cut out disks (3 to 4-inches round).
Place two tablespoons of bean mixture on one half of each of the dough circles.
Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges and puncture the top of each empanada with a fork.
Enjoy the empanadas warm or at room temperature.