Recipe Creator: Chef Rob Thomas
The name for these tasty bundles comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread. We are totally on board with that! This recipe is versatile and easy - try switching up the filling ingredients for different flavours.
- 1 Package empanada dough or homemade (cut 6” diameter)
- 1 large Onion, chopped
- 2 tbsp Vegetable oil
- 1 ½ tsp Cumin
- 1 ½ tsp Smoked paprika
- 1 ½ tsp Chili powder
- 4 Chorizo sausages, crumbled (casings removed)
- 1 can (15oz) Black beans, rinsed and drained
- 4oz Bothwell Smoked Gouda, shredded
- Salt & Pepper to taste
- 1 Egg yolk
- Refrigerate empanada dough to chill before using.
- Heat 1 tablespoon of oil over medium heat. Add onion, cumin, smoked paprika and chili powder. Cook, stirring often, until soft.
- Add crumbled sausage to onion mixture. Add 1 tablespoon of water and sauté until browned. Remove from skillet and set aside.
- Mix sausage mixture and black beans together in a bowl. Season with salt and pepper to taste. Chill mixture for about an hour (or overnight).
- Preheat oven to 375 degrees F.
- In the center of each empanada place 2-3 tablespoons filling and 1 tablespoon of cheese. Fold dough over to enclose the filling. Seal and crimp the edges.
- Place the empanadas on a baking sheet. Whisk egg yolk with 1 teaspoon of water and brush tops and sides of empanadas.
Bake for 20-25 minutes, until golden brown and puffed.
- Serve warm or at room temperature.
Kitchen Notes: Omit sausage for a vegetarian dish.