Red Bean and Corn Empanadas Recipe

Ingredients

1 cup cooked red beans, drained and rinsed
1 cup cooked corn kernels
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/2 cup vegetable broth
1 package (14 oz) pie crusts (2 crusts)
1 egg, beaten

Directions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
Add the cumin, smoked paprika, salt, and black pepper and cook until fragrant, about 1-2 minutes.
Stir in the red beans, corn, cilantro, and vegetable broth. Bring to a simmer and cook until the mixture is heated through and the liquid has reduced, about 10 minutes. Remove from heat and let cool.
Roll out the pie crusts on a floured surface to about 1/8 inch thick. Cut out circles using a 3-inch biscuit cutter or the rim of a glass.
Place about 1 tablespoon of the red bean and corn filling in the center of each circle. Fold the dough over and gently press the edges together to seal. Use a fork to press down and crimp the edges. Repeat with remaining circles and filling.
Brush the tops of the empanadas with the beaten egg.
Bake the empanadas until golden brown, about 20-25 minutes.
Let cool for a few minutes before serving.

Verdict

These Red Bean and Corn Empanadas are a delicious vegetarian option for a snack or light meal. The filling is flavorful and hearty, and the crust is crispy and flaky. Serve them with a side of salsa or guacamole for an extra kick.

Serving Suggestions

These empanadas can be served as a snack or appetizer, or as a light meal with a side salad or rice dish. They are also great for packing in a lunchbox or taking on a picnic. Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.