Pinto Beans and Roasted Red Pepper Empanadas

Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress! ...MORE + LESS -

2 cups Gold Medal all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

6 to 7 tablespoons ice water

Milk

3/4 cup canned pinto beans, drained, rinsed

1/4 cup roasted red peppers, drained, chopped

3 tablespoons finely chopped fresh cilantro

1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)

1/2 cup packed fresh cilantro leaves

2 teaspoons fresh lime juice

1/4 cup mayonnaise

1/2 cup sour cream

1 clove garlic, cut in half

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1

In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.
2

Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.
3

On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.
4

Bake 20 minutes or until golden brown and crisp.
5

Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.