Empanadas intensesalty
15
Crispy empanadas filled with spiced black beans and mozzarella.
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Wheat flour|500|g
Water|150|ml
Butter|100|g
Salt|0.5|tsp|pastry base

Red bell pepper|60|g
Salt|2|tsp
Pepper|1|tsp
Cayenne pepper|0.5|tsp
Ginger|2|tsp
Mozzarella|180|g
Cooked black beans|450|g
Lime juice|45|ml
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Heat the water and butter in a saucepan until the butter is fully melted, then turn off the heat.
Let the mixture cool to about 45 °C (warm to the touch, not hot).
Pour the warm mixture over the flour and knead until you have a ball of dough.
Knead the dough on the work surface until smooth and no longer sticky.
Cover the dough with a damp cloth and let rest at room temperature.
Sauté the black beans with the vegetables and season with pepper, salt, cayenne and ginger; drain excess liquid and add mozzarella and lime juice.
Roll out the dough and cut 15 circles; place a little filling in the centre of each circle.
Moisten the edges, fold into a half-moon and pinch firmly to seal.
Bake the empanadas 20 min at 200 °C until golden and crispy.
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Base pastry: 1 kg flour = 70 mini or 35 medium; here half batch for ~15 (adjust count to size).
The water-butter mixture must be warm (about 45 °C) so it doesn't cook the flour.
Knead until the dough no longer sticks; add a few drops of water if too dry.
Don't overfill to avoid the filling leaking during baking; check the edges are well sealed.
Preheat the oven to 200 °C and watch the colour to avoid burning the empanadas.
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empanada
savoury
black-beans
oven
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Easy
Optional
No
By hand ~ cutlery
Medium
Strong
Medium
Crust softens when cool
Very salty filling