09/04/2026
**Beef Empanadas (or Hand Pies) with Corn, Black Beans & Cheese**
These match the photos: homemade dough rolled thin, a savory ground-beef filling with corn, black beans, peppers and melted cheese, crimped with a fork, and baked until golden and flaky.
# # # Ingredients (makes about 10–12 empanadas)
**Dough**
- 2½ cups (310 g) all-purpose flour
- 1 tsp salt
- ½ cup (115 g) cold unsalted butter, cubed (or ½ cup lard/shortening for more traditional texture)
- 1 large egg
- ⅓–½ cup (80–120 ml) ice water
- Optional: 1 tsp vinegar or a squeeze of lemon for tenderness
**Filling**
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2–3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup frozen or canned corn, drained
- 1 cup black beans, rinsed and drained
- 1–2 medium potatoes, peeled and small-diced (optional but shown in the prep photo)
- 1–2 carrots, small-diced (optional)
- 1–2 tsp ground cumin
- 1 tsp smoked paprika or chili powder
- ½ tsp oregano
- Salt & black pepper to taste
- 1–1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional extras: chopped green onion or cilantro, a splash of beef broth or tomato paste for moisture
**Assembly & Finish**
- 1 egg beaten with 1 Tbsp water (egg wash)
- Flour for dusting
# # # Method
1. **Make the dough**
Mix flour and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the egg and enough ice water to form a soft but not sticky dough. Knead briefly, wrap, and chill 30–60 minutes (or longer).
2. **Cook the filling** (matches the skillet photo)
Brown the ground beef in a large skillet, breaking it up. Drain excess fat if needed. Add onion, garlic, bell pepper, and optional potato/carrot; cook until softened. Stir in corn, black beans, cumin, paprika, oregano, salt, and pepper. Cook a few more minutes until everything is heated through and any liquid has reduced. Taste and adjust seasoning. Remove from heat and stir in most of the shredded cheese so it melts. Let the filling cool completely (warm filling makes the dough hard to seal).
3. **Assemble** (matches the crimping photo)
Roll the chilled dough on a floured surface to about ⅛-inch (3 mm) thick. Cut into 5–6 inch (12–15 cm) circles. Place a generous spoonful of cooled filling on one half of each circle, leaving a border. Fold over into a half-moon, press the edges firmly, then crimp with a fork to seal. Place on a parchment-lined baking sheet. Brush tops with egg wash.
4. **Bake**
Preheat oven to 400°F (200°C). Bake 18–25 minutes until deep golden brown and crisp. Cool a few minutes on a wire rack (as shown).
Serve warm. Great with a simple salsa, guacamole, or just as-is.
# # # Tips from the photos
- The top-left prep shows raw diced potato, carrot, and ground beef ready to go into the skillet.
- The cooked filling is very cheesy and colorful with corn + black beans + red pepper.
- Fork-crimping gives the classic look.
- They bake up flaky and golden; one is cut open to show the juicy interior.
Enjoy! If you want a fried version, air-fryer instructions, or a vegetarian swap, just say.
