Empanadas with Bean Filling
Ingredients: all-purpose flour, butter-flavored shortening, salt, eggs, white wine · 90 min cook time · 330kcal · $12.00
Ingredients
3cups all-purpose flour, 4oz butter-flavored shortening, 2teaspoons salt, 2pieces eggs, 0.33cup white wine, 1piece shallot, 1piece red chili, 0.5pound tomatillos, 2cloves garlic, 1can canned beans, 1piece lime, 1handful cilantro, 1portion cotija cheese
Instructions
1. Make a second batch of dough by combining flour, salt, fat, one egg, and wine, then rest it.
2. Roughly chop shallot, garlic, red chili, and hack tomatillos, then cook down in hot oil in a wide pan.
3. Add drained and rinsed beans, lime zest and juice, chopped cilantro, pepper, oregano, and a little sugar.
4. Stir in cotija cheese, taste for salt, and mix until a tight filling is formed.
5. Roll out the dough balls into thick rounds using parchment paper and a rolling pin.
6. Spoon bean filling onto the dough, fold over, and crimp the edges to seal.
7. Brush with egg wash, sprinkle coarse salt, and bake at 400°F (200°C) for half an hour until brown.
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