Empanadas de frijol y queso – baked bean and cheese hand pies Recipe
Empanadas de frijol y queso are small baked wheat-dough hand pies filled with a creamy bean paste and cheese. In Mexico you can buy these snacks in bakeries and at markets, and at home they’re often made for family gatherings or to take on the road. The taste is a bit like a cross between pierogi and savory sweet rolls – soft dough with a hearty filling.
Empanadas z fasolą i serem to popularna przekąska w wielu regionach Meksyku, często sprzedawana w piekarniach obok słodkiego pieczywa. Farsz z frijoles refritos i sera wykorzystuje to, co w meksykańskiej kuchni najtańsze i najbardziej domowe – fasolę jako bazę codziennych posiłków.
These empanadas bring a piece of a Mexican bakery into your home kitchen – soft, buttery dough hides a creamy bean-and-cheese filling with a distinctly seasoned, street-food character. The filling is simple but very satisfying, so the hand pies make a great sandwich substitute. It’s a kind of Mexican comfort food that travels and stores well.
Dlaczego ta wersja działa
- Schłodzone, maślane ciasto daje efekt między kruchym a lekko listkującym, idealnym do pieczenia.
- Gęsty, dobrze odparowany farsz z fasoli i sera nie wypływa podczas pieczenia.
- Krótkie pieczenie w wysokiej temperaturze zapewnia złoty kolor i miękkie wnętrze bez przesuszenia.
Chef's tips
Knead the dough briefly and keep it cold – the less you work it, the more tender and flaky it will be after baking. The filling must be thick and completely cooled; otherwise, the empanadas will come apart and leak onto the tray while baking. Near the end of baking, lift one empanada and check the bottom – if it’s golden rather than pale, they’re ready.
How to serve
Serve them with a simple dip: thick yogurt mixed with lime juice and a pinch of salt, or a quick tomato salsa. They’re great as a snack for watching a game together or as a work lunch, because they’re easy to pack in a container. For a bigger dinner, add a corn-and-coriander salad and a jug of agua fresca or a light beer.
Na co uważać
- Nie nakładaj zbyt dużo farszu – pierożki łatwo się wtedy rozklejają w piekarniku.
- Farsz musi być całkowicie wystudzony; ciepły rozrzedza ciasto i utrudnia zlepianie.
- Jeśli ciasto wyrabiasz za długo, po upieczeniu będzie twarde zamiast delikatnego.
Zamienniki
- Czarną fasolę możesz zastąpić czerwoną lub pinto, dobrze ugotowaną i odcedzoną.
- Zamiast sera żółtego użyj tartego cheddara lub mozzarelli, pilnując, by ser dobrze się topił.
- Masło w cieście da się częściowo zastąpić smalcem, co zbliży smak do oryginalnych empanadas.
Ingredients
- wheat flour - 350 g
- butter - 80 g
- egg - 1 piece
- water - 120 ml
- salt - 0.5 teaspoons
- black beans - 250 g
- cheese - 120 g
- onion - 0.5 pieces
- garlic - 1 clove
- vegetable oil - 1 tablespoon
- cumin - 0.25 teaspoons
- paprika - 0.5 teaspoons
- black pepper
- salt for the filling
Preparation
- Put the flour and salt into a bowl. Add the cold butter cut into cubes and rub it in with your fingers until you get crumbs that resemble wet sand.
- Gradually add cold water, mixing with a fork until the dough starts to come together. Knead quickly into a ball, just until combined. Wrap in cling film and chill in the fridge for at least 20 minutes.
- Meanwhile, prepare the filling: finely chop the onion and slice the garlic thinly. Heat the oil in a pan, add the onion and fry for 3–4 minutes until softened. Add the garlic, cumin, and paprika and fry for 1 more minute.
- Add the cooked beans and about 2–3 tablespoons of water. Cook for 5 minutes, mashing the beans with a fork or masher until you get a thick paste. Season with salt and pepper to taste. Set aside to cool completely.
- Grate the cheese on a coarse grater. Mix it with the cooled bean paste.
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper.
- Roll out the chilled dough on a lightly floured surface to about 3 mm thick. Cut out circles 10–12 cm in diameter (for example using a small bowl).
- Place 1–1.5 tablespoons of filling in the center of each circle. Fold the dough over to form a half-moon and seal the edges well, pressing with a fork.
- Arrange the empanadas on the tray. Beat the egg in a small bowl and brush it over the tops of the pies.
- Bake for 18–20 minutes, until the empanadas are golden. Serve slightly cooled but still warm inside.
Storage
Leftover empanadas keep well in the fridge for 2–3 days in an airtight container. You can also freeze them (baked and cooled) and reheat straight from frozen in a hot oven until the filling is hot and the dough crisp again.
I usually bake these empanadas on Sunday evening and freeze part of the batch – then in the middle of the week I just throw them onto a hot tray and have a ready-made meal for busy days. I’ve also taken them on a long train journey and they were a much better option than a station sandwich.
