Chorizo and Black Bean Empanadas

Chorizo and Black Bean Empanadas Image Image by: Chorizo and Black Bean Empanadas Image Author: Canadian Living

While these savoury little pies take a bit of time to prepare, they are well worth the effort. The dough is forgiving and can handle being stretched over the filling. Serve with a tomatillo or tomato salsa.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: December 2012

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cups cold unsalted butter cubed
  • 2 egg yolks
  • 1/2 cup Ice water (approx)
Filling:
  • 2 tablespoons olive oil
  • 8 oz raw chorizo sausages casings removed
  • 1 cup finely chopped onion
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup frozen corn kernels thawed
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh cilantro

Method

In bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces. Whisk 1 of the egg yolks with water; drizzle over dry ingredients, stirring briskly with fork and adding up to 2 tbsp more water if necessary to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 1 hour. (Makeahead: Refrigerate for up to 3 days.)

Filling: In nonstick skillet, heat oil over medium heat; cook chorizo, breaking up with back of wooden spoon, until no longer pink, about 6 minutes. Using slotted spoon, transfer to small bowl.

In same skillet, cook onion, garlic, cumin, oregano, salt and cloves over medium heat until softened, about 5 minutes.

Add beans, corn, tomato paste and chorizo; cook, stirring, until heated through, about 4 minutes. Remove from heat; stir in cilantro.

Divide pastry in half. On lightly floured surface, roll out each half to 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) round cutter, cut out circles, rerolling scraps.

Mix remaining egg yolk with 2 tbsp water; brush some over edge of each circle. Place scant 1 tbsp filling in centre; fold pastry over to make semicircle. Press edge with fork to seal. With tip of knife or fork, pierce top to make vent hole. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. (Makeahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or freeze until firm, 20 minutes; store in airtight container for up to 1 week. Bake frozen, adding 5 minutes to cooking time.)

Brush egg wash over pastry. Bake in 400ºF (200ºC) oven until golden, about 20 minutes. Let cool on rack.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 198 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 94.0
  • Potassium 45 mg
  • Cholesterol 29 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chorizo and Black Bean Empanadas

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