Bean and cheese empanadas from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 126) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for lard; cornmeal or all-purpose flour for masa harina; and Monterey Jack cheese or cotija cheese for queso fresco.

  • lbr4 on November 20, 2022

    I wanted to try this recipe because of the unique way to make empanada dough. I wish I knew the thought process from Mark about the dough. It was easy to make and to work with. I had never tasted anything like it. Not quite a corn tortilla, not the normal empanada dough and not like a papusa either. it was interesting. Our family was of two minds on it. After baked, the dough part was on the dry side. I do think 20 minutes was too long and the second batch I did at 15 minutes was better, but hmm.. I dont know...

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