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Pinto Beans and Roasted Red Pepper Empanadas

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  • Prep 60 min
  • Total 1 hr 50 min
  • Servings 12
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Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!
Created Sep 8, 2011
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe
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