Black Bean & Cheddar Empanadas

Makes: 4 dozen small empanadas

Dough

8 oz (2 sticks) Unsalted butter, room temperature
8 ounces Cream cheese, room temperature (preferably 1/3rd fat Neufchatel)
2 cups Flour
¼ cup Cornmeal
¼ teaspoon Cayenne pepper
½ teaspoon Sea salt

Filling

2 clove Garlic, peeled
1 12 ounce can of black beans, rinsed
1 ½ cups Sharp cheddar cheese, grated
1 Red pepper, roasted and diced
¼ cup Chopped fresh cilantro
2 Green onions, minced
1 tablespoon Lime juice
½ teaspoon Sea salt
¼ teaspoon Black pepper, freshly ground
1 Egg yolk, lightly beaten with a fork with 1 teaspoon of water

1. Make the dough:
   -Mix butter and cream cheese in a food processor fitted with a metal blade until well combined.
   -Add flour, cornmeal, cayenne and salt and combine well.
   -Remove dough, roll into a ball and set aside.


2. Purée the filling:
   -Chop garlic in a food processor fitted with a metal blade.
   -Add beans and purée.
   -Transfer to a large bowl.
   -Fold in cheese, pepper, cilantro, onions, lime juice, salt and pepper.
   -Taste and adjust seasoning as necessary.


3. Assemble the empanadas:
   -Roll out half of the dough to ~1/8" thick.
   -Cut 3" circles with a biscuit cutter.
   -Brush the edge of one circle with egg yolk, add ~1 tablespoon of filling on one half and fold circle in half.
   -Close by fluting edges with a fork, glaze top with beaten yolk and poke with a fork to vent.
   -Lay on a parchment lined baking sheet dusted with flour.


4. Bake and serve:
   -Bake until top is golden brown and crispy to the touch, about 20 minutes.

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