Try this Cuban black bean veggie empanadas recipe
Empanadas, a cherished pastry from Latin America and Spain, has been enjoyed for centuries. Originating in Spain, they've adapted worldwide to local tastes. The Cuban black bean veggie empanada offers a vegetarian, eggless version of this classic, blending Cuba's rich flavors into a filling encased in delicate pastry. Ideal for any meal or occasion, these empanadas promise to delight. Let's get cooking.
Gather the following ingredients
For the dough, include two cups of all-purpose flour, one-half cup of cold water, one-quarter cup of vegetable oil, and one teaspoon of salt. For the filling, incorporate one can of black beans (drained and rinsed), one large onion (finely chopped), one bell pepper (diced), two cloves garlic (minced), one teaspoon of cumin, one teaspoon paprika, and salt and pepper to taste. Additionally, use vegetable oil for frying.
Prepare the dough
In a large mixing bowl, combine the flour and salt. Gradually add in the vegetable oil and cold water, stirring until a dough begins to form. Knead the dough on a floured surface until smooth and elastic—about five minutes. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
Make the filling
Heat a tablespoon of vegetable oil in a skillet over medium heat. Add onions and bell peppers; cook until softened — about five minutes. Stir in garlic, cumin, paprika; cook for another minute until fragrant. Add black beans; season with salt and pepper to taste. Cook for an additional five minutes then remove from heat to cool slightly.
Assemble empanadas
Divide the rested dough into 12 equal portions, rolling each into a ball. On a lightly floured surface, flatten these balls into circles about six inches in diameter. Spoon roughly two tablespoons of filling onto one half of each circle, ensuring you leave space at the edge for sealing. This process prepares them for the next step without spilling the filling.
Fry empanadas
Heat vegetable oil in a deep skillet or fryer to medium-high heat, about 350 degrees Fahrenheit (175 degrees Celsius). Carefully add empanadas without overcrowding. Fry until golden on both sides, around three minutes per side. Use a slotted spoon to transfer them onto paper towels, draining excess oil. Serve warm as an appetizer or main dish. Enjoy your Cuban black bean veggie empanadas!
