Tuesday, July 24, 2012

Easy Empanadas

These empanadas use canned black beans, frozen corn, and jarred salsa for the filling, so making the dough is the only time commitment they require.

The Ingredients:
1 1/2 c whole wheat pastry flour
1/2 c cornmeal
1 t sugar
1 t baking powder
1 t salt
1/2 t garlic powder
1/2 t mustard powder (optional)
6 T margarine
1/2 c + 1 T almond milk

1 can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/2 cup salsa

The Process:
  1. Pulse together flour, cornmeal, sugar, baking powder, salt, garlic, and mustard in a food processor until combined.  Add margarine and almond milk and process until dough holds together.  Knead dough a few times with your hands, then divide into 6 equal pieces. Refrigerate until ready to use.
  2. Preheat oven to 400 degrees.
  3. To make filling, mash beans lightly with a fork, then stir in corn and salsa.
  4. On a floured surface, roll each piece of dough into a 6-7 inch circle.  Place about 1/3 cup of filling on half of each circle, leaving a 3/4-inch border.  Fold dough over to enclose filling, and crimp with a fork to seal.
  5. Bake on a baking sheet for 20-25 minutes or until edges are golden.  Let cool a few minutes before serving.

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