Pinto Beans and Roasted Red Pepper Empanadas


2 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons ice water

3/4 cup canned pinto beans, drained, rinsed
1/4 cup roasted red peppers, drained, chopped
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Cheddar-Jack with jalape├▒o peppers cheese blend (2 oz)

Cilantro Cream Sauce
1/2 cup packed fresh cilantro leaves
2 teaspoons fresh lime juice
1/4 cup mayonnaise
1/2 cup sour cream
1 clove garlic, cut in half


In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.

Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.

On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.

Bake 20 minutes or until golden brown and crisp.

Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.

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