Zucchini, Corn and Black Bean Empanadas

Zucchini, Corn and Black Bean Empanadas

Ingredients

For the dough:

  • 1 1/2 cups whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup (8 tablespoons) unsalted cold butter, cubed
  • 1 large egg
  • 1/4 cup ice water, plus more as needed

For the filling:

  • 1/2 pound zucchini (2 medium), cut into 1/2–inch cubes
  • 1 cup corn kernels (from 1 medium ear) or 1 cup frozen kernels, thawed
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly-ground black pepper
  • 1 15 oz canned black beans, rinsed and drained
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • 2 tablespoons diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • Salsa, for serving optional

For the egg wash:

  • 1 large egg, beaten
  • 1 tablespoon water

Directions

Dough

  1. Combine both flours and salt in a medium bowl. Cut the butter into small cubes and using a stand mixer or your hands mix with the flour mixture until it’s roughly the size of small peas.  
  2. In a separate small bowl, whisk together egg and water. Pour over dry ingredients and mix with a fork until dough begins to come together. If still dry, add additional water to help the dough come together, 1 tablespoon at a time. Knead the dough with stand mixer for a minute or dump out onto a well-floured surface and knead by hand. Gather together into a ball, wrap in plastic wrap and refrigerate for an hour

Filling 

  1. On the stovetop, saute the cubed zucchini and thawed corn in 1 tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon ground pepper until lightly browned, about 8 minutes.
  2. While sauteing, mix together the black beans, cheese, green onions, cilantro, chiles, cumin, ½ teaspoon salt and chili powder.
  1. Once zucchini and corn are browned pour over the bean mixture and combine. 
  2. In a small bowl, prepare the egg wash by mixing together the beaten egg and water.

Assembly

  1. Divide the dough into 10 equal portions. Shape each portion into a ball and roll into a 5- to 6-inch circle about 1/8-inch thick on a cool, lightly-floured surface. Working one at a time, place 1/3 cup filling into the center of the circle. Moisten the edges with the egg wash. Fold one edge over the top of the filling to create a half-moon shape and crimp the edges to seal.
  2. Place the empanada on a parchment-lined baking sheet, brush tops with egg wash, and repeat with remaining dough. Slice a few small slits in the center of each empanada to help release steam while baking.
  3. Bake at 400°F for 22 to 30 minutes or until lightly browned. Serve with salsa along with a garnish of cilantro, if desired.

*Recipe inspiration from thekitchn.com