Beef Empanadas with Corn and Black Bean Filling

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Appears in Cook's Illustrated May/June 2010

In Chile, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. Our version of Chilean empanadas includes a mixture of corn and black beans for added protein and texture.

SERVES 4 to 6 as an entrée

TIME 2¼ hours, plus 1 hour cooling and 45 minutes chilling

Beef Empanadas with Corn and Black Bean Filling

WHY THIS RECIPE WORKS

Empanadas are a type of baked or fried turnover that can be found in many Latin American countries. This is a variation of our version of empanadas de pino, a traditional Chilean type of empanada. We switched the traditional raisins with a ...

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