Vegetarian Empanadas with Black Beans and Corn

thespruceeats.com

Kerry Allison

Mostly recipes I make in vain for my toddler

subheading: For the Empanada Dough:

4 cups ( 480 g) all-purpose flour

3 tablespoons granulated sugar

1 ½ teaspoons kosher salt, or to taste, divided

¾ cup cold lard or vegetable shortening

2 tablespoons unsalted butter

2 large egg yolks

¾ to 1 cup water

subheading: For the Filling:

½ cup golden raisins

3 tablespoons vegetable oil

1 small onion, finely chopped

2 teaspoons aji panca paste, optional

1 teaspoon cumin

½ teaspoon garlic salt

1 medium tomato, seeded and diced

5 to 6 medium scallions , finely chopped

1 tablespoon granulated sugar

1 (15 ½-ounce) can black beans, drained

2 cups frozen corn kernels

1 tablespoon freshly squeezed lime juice

4 ounces farmers cheese, cut into ¼-inch cubes

4 ounces pepper jack cheese, cut into ¼-inch cubes

¼ cup coarsely chopped fresh cilantro

subheading: For Assembly:

1 large egg, beaten

1 cup unsifted confectioners' sugar

Directions at thespruceeats.com

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