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:
Dough:
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

Filling:
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.