These vegetarian empanadas combine black beans, butternut squash, and other delicious vegetables for a healthy, savory hand pie!
- 1 Tbsp olive oil
- 1 cup white onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 cups finely chopped butternut squash
- 1 jalapeño, minced
- salt & pepper
- 1 double pie crust
- 1 cup Pacific Foods Organic Refried Black Beans with Chiles
- 1 egg
- Add the olive oil to a large frying pan over medium heat, then add the onion, garlic, cumin, and paprika.
- Cook for 2 minutes before adding the butternut squash and jalapeño (or wait until later if you want more heat!). Cook, stirring occasionally, until the squash has soften to fork tender — 15-20 minutes.
- Add about 1/2 tsp each of salt and pepper, or to taste, and remove from heat.
- Roll your pie crust out to 1/8″ thick, and cut into circles no bigger than 5″ in diameter. Spread a 1/4″ layer of Pacific Foods Organic Refried Black Beans with Chiles on half of each round of dough, leaving 1/4″ bare around the edge. Spoon a small mound of the squash mixture on top of the beans, then fold the dough over to make a half-moon, crimping the edges with a fork, and making a small incision in the top of each empanada.
- When all of the dough has been used up, whisk together the egg and 1 Tbsp of water. Brush the top of each empanada with the egg mixture, then bake on a parchment-lined baking sheet at 400F for 20-30 minutes, or until golden-brown.
- Eat warm.
If you want to freeze these to bake at a later date, form them all first and do NOT brush them with the egg wash. Freeze, and when you’re ready to bake take them out of the oven and bake frozen (apply the egg wash just before baking). You may need to bake slightly longer when frozen, but not much.