Makes: 8
Time: About 1¼ hours
You can stuff empanadas with pretty much any filling you want, provided it isn’t too wet, but the flavors, unsurprisingly, lean toward Latin America and the Southwest. I have also seen them in Southeast Asia, though, and they’re also a very close cousin of the famous Jamaican beef patty (see the variation).
1. Put the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, cumin, and cayenne and cook, stirring, until fragrant, about a minute. Stir in the beans, cheese, and a sprinkle of salt and pepper; turn off the heat.
2. Heat the oven to 375°F. Divide each ball of dough into 4 equal pieces for a total of 8. On a lightly floured counter, flatten each piece of dough into a disk and roll it out into a 6- or 7-inch circle. Beat the egg with 2 tablespoons water.
3. Spoon about ¼ cup of the bean mixture onto one side of each circle, and brush a little egg wash halfway around the edge of the dough. Fold the dough over the filling to form a half-moon; crimp the edges together with a fork to seal and then use the fork to poke a few holes for steam vents in the top of each empanada.
4. Put the empanadas on an ungreased baking sheet and brush the tops with the remaining egg wash. Bake for 35 to 45 minutes, until golden brown. Serve hot or warm.
CHORIZO AND GREEN OLIVE EMPANADAS Brown 8 ounces fresh (Mexican) chorizo, removed from the casings, along with the onion. Omit the cumin and cayenne (the chorizo has both of those in it already). Use pinto beans instead of black beans; substitute ½ cup chopped green olives for the cheese.
MUSHROOM AND POBLANO EMPANADAS Omit the beans, increase the oil to 3 tablespoons, and reduce the cheese to ½ cup. Cook 2 chopped poblano chiles along with the onion; when soft, add 1 pound chopped mushrooms, sprinkle with salt and pepper, and cook until the mushrooms are lightly browned and their liquid has evaporated. Substitute 1 teaspoon chopped fresh rosemary for the cumin.
JAMAICAN BEEF PATTIES When making the dough, add ½ teaspoon each turmeric and curry powder along with the flour. Omit the beans and cheese. Brown 1 pound ground beef along with the onion (use a large onion). Substitute allspice for the cumin and add 1 teaspoon chopped fresh thyme and 1 tablespoon tomato paste along with the other seasonings.