Beef Empanadas With Black Bean Dipping Sauce

Recipe by Gidget265
READY IN: 1hr 20mins




  • Beef Empanadas:
  • Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
  • Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
  • Add cilantro; season to taste with salt and pepper.
  • Let filling cool to room temperature.
  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  • Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
  • Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
  • Brush tops with glaze.
  • Do Ahead: can be prepared 6 hours in advance. Cover and chill.
  • Bake until tops are puffed and golden brown, about 20 minutes.
  • Dipping Sauce:
  • Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.