An empanada, or stuffed turnover, is a wonderful tasting stuffed pastry that is often fried. Empanadas can be sweet or savory and remind me of my grandma’s amazing Latin cooking. As part of our Meatless Meals series, this delicious baked version calls for a store bought pie crust – a great option when you are short on time! Pair these empanadas with an easy Spanish rice and you’ll have an instant crowd pleasing meal.
Baked Black Bean Empanadas
(makes about 20 small empanadas; adapted from Shugary Sweets)
1/4 cup canned sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed (check out this post for tips on How to Cook Dried Beans)
1/4 cup salsa (any variety)
1 tsp cumin, salt & pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 pkg (14.1oz) refrigerated pie pastry
1/2 cup Monterey Jack cheese, shredded
Optional: Egg white and small packet Sazon Goya seasoning
In large bowl, mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.
Unroll pie pastry on floured counter top or cutting board. Use a 4 inch wide cup or round cookie cutter to cut circles from the dough. Roll out scrap pieces of dough for more circles (I was able to make 20 total).
Place bean mixture and a pinch of cheese on each circle. Fold over and use a fork to press down and seal edges.
Optional Step: Mix one egg white and one small packet Sazon Goya found in the Hispanic food aisle. It is a very inexpensive mix of salt, culantro, garlic, salt, cumin and Annatto (achiote) seeds. I brushed this on before baking to achieve a bright gold color and to add extra flavor.
Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.
Easy Spanish Rice
(adapted from Food.com)
1 (15 ounce) can stewed tomatoes
1 1/2 cups chicken or vegetable stock
1 1/4 cups rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin
Directions: In medium saucepan, combine all ingredients (mash tomatoes with potato masher or fork.)
Bring to a boil; reduce heat to low. Cover and simmer 30 minutes or until rice is done ( I actually used a long whole grain rice that took more like 45 minutes).
This basic rice recipe is so easy and has great flavor without being spicy. My kids loved it, and it’s so much better than the boxed versions! Enjoy 🙂
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.