Pinto Bean and Beef Empanadas

Ingredients

Ground beef

1 pound

Pinto beans

1 cup, cooked or canned, drained and rinsed

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Egg

1, beaten (for egg wash)

Empanada dough

2 cups (store-bought or homemade)

Salsa or chimichurri

for serving

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spatula. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 4-5 minutes, stirring occasionally.
3. Stir in the cooked pinto beans, cumin, paprika, salt, and black pepper. Mix well and cook for an additional 5 minutes to allow the flavors to meld. Remove from heat and let the mixture cool.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the empanada dough to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles, about 4-6 inches in diameter.
6. Place a generous spoonful of the beef and bean mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork or crimping with your fingers.
7. Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden crust.
8. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
9. Serve hot with your choice of dipping sauces, such as salsa or chimichurri, and enjoy!