Bean and Cheese Empanadas

Beans, cheese, and sturdy vegetables are traditional, but you can fill these turnovers with anything you like; see the variations. Serve them hot or at room temperature, with any cooked or raw salsa.

11/2 cups all-purpose flour, plus a little more

1/2 cup masa harina, finely ground cornmeal, or more all-purpose flour

11/2 teaspoons baking powder

1 teaspoon salt

1/2 cup plus 2 tablespoons lard or vegetable oil

21/2 cups well-seasoned cooked beans, like Real Refried Beans

2 cups grated or crumbled queso fresco, Monterey Jack, or cotija cheese

1/2 cup milk

• Mix the flour, masa harina, baking powder, and salt together in a food processor; process for about 5 seconds.
• With the machine running, add 1/2 cup of the shortening and process for 10 seconds. Then, with the machine running, add just enough water for the dough to form a ball, about 1/2 cup. Don’t add more water than necessary; the dough should be fairly dry. Knead by hand until smooth, just a minute or so.
• Divide into 12 pieces, roll into balls, and wrap in plastic or cover with a damp towel and let rest for at least 20 minutes. (You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.)
• On a well-floured surface, roll each piece into a 6-inch circle, adding flour as necessary.
• Heat the oven to 450 F. Put a couple of tablespoons of the beans on a dough circle, followed by a sprinkling of cheese, then fold each circle over; seal the seam with a few drops of water and press with the tines of a fork to close. Put on an ungreased baking sheet and brush lightly with milk. Bake until the dough is golden brown and hot, about 20 minutes. Serve immediately or at room temperature.

Chorizo and Cheese Empanadas.
• Substitute 1 pound crumbled or chopped chorizo for the beans.

Roasted Pepper and Cheese Empanadas.

Instead of the beans, use 21/2 cups Roasted Red Peppers or poblanos ; large pieces are nice.

Shredded Pork Empanadas.
• Instead of the beans and cheese, use about 3 cups Shredded Pork to fill the empanadas. Proceed with the recipe.

MAKES: 12 (4 to 12 servings)

TIME: About 1 hour with cooked beans