Black Bean Empanadas

Black Bean Empanadas

Ingredients:
For the dough:
4 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup butter cut into small pieces
1 cup or more cold water
1 large egg lightly beaten with 1 tablespoon water (do not beat until ready to bake)

For the filling:
2 cups grated pepper jack cheese
1 can black beans, drained and rinsed
1 10 oz. box spinach, thawed and squeezed dry
10 oz. frozen corn
salt and pepper to taste
cumin to taste

For the dough, combine flour, baking powder, and salt.  Using your fingers, cute in butter until mixturei s crubly.  Add just enough cold water so dough comes together.

Combine filling ingredients in a large bowl.

Seperate dough into 8 balls.  Roll each ball out on flour into a circle shape.  Add 1/2 to 1 cup of filling to the dough, fold in half and press edges together.  Use the tine of a fork to create edge and cut away excess dough.

If freezer cooking, flash freeze on parchment paper for approximately 2 hours before wrapping in wax paper and putting them in a freezer bag. Then follow directions below.

If serving immediately, beat egg with water and brush over the tops of the empanadas. Bake empanadas on a cookie sheet at 400 degrees for 40 - 50 minutes until hot and goldent brown. 

Food for thought:
These are great with sour cream, enchilada sauce, salsa, etc. on top.  The empanada filling is easy to change up as well - we have done beef ones with corn and peppers, chicken ones with tomatoes and poblano peppers.  It makes 8 or more empanadas depending on how large you want them and how thinly you roll them so this makes enough for up to three meals for my family.  It's a great one to make and freeze all at the same time!