Ingredients

Dough:

400 g AP Flour

100 g Yellow Corn Meal

2 tsp Garlic Salt

2 tsp Chili Powder

250 g Vegetable Shortening

120 ml Cold Water

Filling:

4 oz Canned Chipotle Pepper

8 oz Canned Black Beans

1 TBS Garlic Salt

2 tsp Ground Cumin

Preparation

Prepare Dough:

  1. Mix flour, corn meal, garlic salt and chili powder.
  2. Blend with vegetable shortening until you achieve a sandy consistency.
  3. Add cold water and mix until you form a dough.
  4. Kneed for 2 minutes.
  5. Chill the dough covered in the refrigerator.

Prepare the filling:

  1. Blend the chipotle peppers and juices in a blender until smooth.
  2. Boil beans, blended pepper and spices on the stove until a thick a creamy consistency is achieved.

Make Empanadas:

  1. Roll out the dough until it is 1/8 of and inch thick. Cut into 3 inch circles.
  2. Fill with black bean mixture.
  3. Fold and seal with a fork.
  4. Bake at 350F for 10 minutes or until crusts are begining to brown.