Thursday, February 4, 2010

Recipe: Super Ideas! asked Tastebud Tart for some ideas for Super Sunday. I was happy to oblige, and you can check out the post here!

Add some BBQ Black Bean Empanadas to the menu, and everyone walks away a winner!

BBQ Black Beans
makes approx. 36 empanadas, with leftover filling

1# prepared dried black beans or 2 cans drained
1 medium onion
olive oil
2T cumin
1/2C prepared BBQ sauce (more if desired)
sharp cheddar cheese (optional)
s+p to taste

-coat bottom of heavy, deep skillet with oil
-caramelize onions in oil until soft, and browned
-add cumin and saute for 1 minute
-add black beans and stir to incorporate
-add BBQ sauce, reduce to simmer and allow to heat thru
-remove from heat, add cheese if using and stir until melted
-adjust seasoning as needed


This is really just a pie crust. You could also use puff pastry, rolled thin or frozen empanada dough found in a latino mercado (although, these will likely contain lard).

4-5 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

combine the flour, sugar, and salt.
Pulse to blend.
Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

To make Empanadas:

Roll out dough
With a 2" round cookie cutter, cut circles into dough and re-roll as necessary
Place a small amount of cooled BBQ Black Bean filling into center of circle
Dip finger into water and run along one side of the dough circle
Pick up and fold over the filling, crimping the edges to seal
Use a fork to seal and decorate the edge
Brush with an egg wash (1 egg beaten with 1T water)
Bake at 400˚ for about 15-20 minutes or until golden brown

serve with salsa, chipotle mayo or mango chutney

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