Black Bean & Sausage Empanadas
Pair these empanadas with a vinaigrette-dressed salad to round a dinner.
Yield: 12 empanadas
Ingredients
1.5 cups leftover Creamy Black Beans
1 cup shredded cheese (such as Monterey Jack or Taco Blend)
0.5 lb cooked pork sausage (such as a mild or spicy Italian sausage)
12 empanada discs (such as Goya Discos; check the freezer section at your grocer or international market)
1 lime
1 cup sour cream
Vegetable oil
Instructions
In a skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Add sausage to the pan and break apart into crumbles. Allow the sausage pieces to brown on each side before turning. Once the sausage is cooked, remove it from the pan and allow to fully cool (toss it in the fridge if you'd like, or simply use leftover cooked sausage for this recipe).
Meanwhile, remove the empanada discs from the freezer and thaw at room temperature for 30 minutes.
Working with one disc at a time, place approximately 2 tablespoons of the black beans in the center of each disc, sprinkle with sausage and cheese. You should aim to have about a half inch of free space along the circumference of the empanada so that you can still seal it up. Fold the disc in half and seal by folding over and pinching the edges, or crimp with a fork. Repeat with the remaining discs.
Do ahead: If you're making these for a later meal, line a baking sheet with parchment paper and place each empanada on the sheet. Place the baking sheet in the freezer overnight. Once fully frozen, transfer the empanadas into a labeled, zip top bag or air tight container. Place back in the freezer.
Vegetarian Alternative: If you prefer a vegetarian option, omit the pork sausage and use a total of 2 cups of Creamy Black Beans instead. Place about 2-3 tablespoons black beans into each empanada. Top with cheese and seal as above.
Shallow Fry in Skillet:
If cooking immediately, we recommend a shallow fry over the oven bake method. Heat approximately 0.5 inch vegetable oil in a cast iron skillet. Once the oil is shimmering, fry the empanadas (in batches if needed) for 3-5 minutes on the first side, and 3-4 minutes on the second side, until golden brown. Remove to a cooling rack. Serve warm.
Bake in Oven:
If cooking immediately, place about 2 tablespoons vegetable oil on a baking sheet and place in cold oven. Preheat the oven to 425°F. When the oven is preheated, carefully remove the baking sheet from the oven. Place the frozen empanadas on the sheet and brush a little vegetable oil over the top of each empanada. Bake 25-30 minutes, or until golden brown and heated through. Flip the empanadas halfway through. Remove the cooked empanadas to a cooling rack for at least 5 minutes before serving.
If cooking from frozen, we recommend cooking in the oven. Place about 2 tablespoons vegetable oil on a baking sheet and place in cold oven. Preheat the oven to 425°F. When the oven is preheated, carefully remove the baking sheet from the oven. Place the frozen empanadas on the sheet and brush a little vegetable oil over the top of each empanada. Bake about 15 minutes, or until golden brown and heated through. Flip the empanadas halfway through. Remove the cooked empanadas to a cooling rack for at least 5 minutes before serving.
While the empanadas cool, make a lime sour cream dipping sauce. Zest and juice 1 lime. Mix the zest and juice with 1 cup sour cream.
Serve the empanadas warm with the lime sour cream.
