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.
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.
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.
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.
