Ingredients

The following ingredients have 7 Servings
  • 2 (9 inch) pie crusts
  • 1 egg (beaten with 1 teaspoon of water (for egg wash))
  • 1 (15 ounce) can pinto beans (rinsed)
  • 1 whole poblano peppers (roasted, peeled and diced)
  • 2 teaspoons smoked paprika
  • 1/4 medium onion (diced)
  • 1/2 teaspoon cumin
  • 1 teaspoons tomato paste
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon salt
  • 3 ounces Velveeta (melted)
  • 1 tablespoons whole milk

Instruction

  • Preheat the oven to 350 degrees. Combine all filling ingredients (except Velveeta and milk) in a bowl and mix well to combine. 
  • Add the Velveeta and milk to a small sauce pan and heat over medium heat. Stir periodically until cheese is melted and a sauce forms. Stir the cheese sauce in with the filling ingredients. Set aside.
  • Taste the filling and add additional salt if necessary.
  • Lay out the dough on a flat surface and use a cookie cutter to cut 4" round circles. Do the same with the second pie crust. Place the dough round on a parchment paper lined baking sheet. 
  • Place 1 tablespoon of the filling in the middle of each dough round. Fold over into a moon shape, firmly sealing the edges. Use a fork to seal the edges (see photos above). 
  • Arrange the empanadas on a parchment paper lined baking sheet. Brush each one with egg wash. 
  • Bake for 25-30 minutes, until golden brown. Remove and let sit for 10-15 minutes and serve with chimichurri sauce.