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Pork and Bean Empanadas
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 1 can (15 oz) of black beans, drained and rinsed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package of refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook 1 pound of ground pork over medium heat until browned. Drain excess fat.
- Add 1/2 cup diced onion and 2 cloves of minced garlic to the skillet with the pork. Cook until the onion is softened.
- Stir in 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
- Add 1 can of black beans to the skillet and stir to combine. Cook for an additional 2-3 minutes. Remove from heat and let the filling cool slightly.
- Unroll the refrigerated pie crusts and use a 4-inch round cutter to cut out circles of dough. Re-roll the scraps and continue cutting until you have 12 circles.
- Place a spoonful of the pork and bean filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Allow the empanadas to cool for a few minutes before serving. Enjoy these delicious pork and bean empanadas as a snack or meal.
Pork and bean empanadas have a rich history dating back to the Spanish colonization of Latin America. This savory pastry dish is a beloved staple in many Latin American countries, with each region adding its own unique twist. The filling typically consists of slow-cooked pork, seasoned with a blend of aromatic spices and mixed with creamy beans. The dough is then folded around the filling and baked to golden perfection. Chefs like Chef Carlos in Mexico City and Chef Maria in Puerto Rico are known for their exceptional empanadas, each adding their own secret ingredients to elevate the flavors. Today, the best pork and bean empanadas can be found in local eateries across Latin America, where the key to a perfect empanada lies in the balance of tender pork, flavorful beans, and flaky, golden pastry. Whether enjoyed as a snack or a meal, pork and bean empanadas continue to be a beloved comfort food, offering a delicious taste of tradition with every bite.
55 min
12
280 calories
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