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Pinto Beans and Roasted Red Pepper Empanadas

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Pinto Beans and Roasted Red Pepper Empanadas
  • Prep 60 min
  • Total 1 hr 50 min
  • Servings 12
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Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!
Updated Aug 17, 2011

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    If desired, substitute other shredded cheese, such as Cheddar or Monterey Jack.

Nutrition

260 Calories, 18g Total Fat, 4g Protein, 20g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving(1 Empanada and 1 Tablespoon Sauce)
Calories
260
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
5g
27%
Trans Fat
2g
Cholesterol
10mg
4%
Sodium
170mg
7%
Potassium
95mg
3%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
7%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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