Beef Empanadas with Corn and Black Bean Filling

Name: Beef Empanadas with Corn and Black Bean Filling
Yield: Serves 4 to 6 as an entrée
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 1 large slice, hearty white sandwich bread, torn into quarters; 2 tablespoons plus 1/2 cup, low-sodium chicken broth; 1 pound, 85 percent lean ground chuck; , Table salt and ground black pepper; 1 tablespoon, olive oil; 2 medium, onions, chopped fine (about 2 cups); 1/2 cup, frozen corn kernels; 1/2 cup, canned black beans, rinsed; 4 medium, garlic cloves, minced or pressed through garlic press (about 4 teaspoons); 1 teaspoon, ground cumin; 1/4 teaspoon, Cayenne; 1/8 teaspoon, ground cloves; 1/2 cup, packed cilantro leaves, coarsely chopped; 2 , hard-cooked eggs, coarsely chopped; 1/4 cup, pitted green olives, coarsely chopped; 4 teaspoons, cider vinegar; 3 cups (15 ounces), unbleached all-purpose flour, plus extra for work surface; 1 cup (5 ounces), masa harina (see note); 1 tablespoon, sugar; 2 teaspoons, table salt; 12 tablespoons (1 1/2 sticks), unsalted butter, cut into 1/2-inch cubes and chilled; 1/2 cup, cold vodka or tequila (see note); 1/2 cup, cold water; 5 tablespoons, olive oil (for baking empanadas)

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Appears in Cook's Illustrated May/June 2010

Main Courses

Latin America & Caribbean

Central & South American

Pasta, Grains, Rice & Beans

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.

SERVES4 to 6 as an entrée

TIME2¼ 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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