Empanadas - Cheese & Bean Turnovers
Last Updated: Jan 14, 2014
Cooking Time: 30 min Yield: 12 servings Level: Intermediate
1/2 lb corn flour (masa harina)
1/2 lb dough flour or Maseca
4 oz vegetable oil
1/4 lb Mozzarella cheese, shredded
3 tablespoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/4 lb chorizo sausage
1 onion, chopped
1 cup fried beans
1 teaspoon salt
- Dough Flour: Combine dough flour, corn flour, and salt in a mixing bowl. Stir in water gradually until smooth. Dough must be slightly sticky. Test dough consistency by flattening a small ball between your hands. If dough edges crack, add more water. Test until edges are completely smooth. Cover dough with a damp kitchen towel.
- Filling: Heat fried beans in a saucepan over medium high. Add onions, salt, and Worcestershire sauce. Heat chorizo sausage in another saucepan over medium high. Turning cook until meat is cooked.
- Turnovers: Roll dough out 1/8 to ¼ inch thick. Cut the dough into circles of 4 to 5-inch diameters. Brush rounds with water. Place 2 teaspoons chorizo sausage, 1 teaspoon cheese, 1 teaspoon fried beans filling on each round. Fold over and seal by crimping with a fork, making a narrow rim. Heat vegetable oil in a saucepan over medium high. Add turnovers and cook turning until light brown. Serve warm.