Last week, we wound up with a much needed quiet weekend and our oldest took over the kitchen. He thumbed through Carla Hall’s cookbook and decided to make black bean empanadas. Funny as he hardly ever eats black beans when I cook them 😉
The recipe makes both the pastry and the filling, which is a black bean picadillo. We gave it our all, but had some trouble with the cream cheese dough. I should have checked the recipe before committing, but I didn’t. It calls for a stand mixer and we don’t have one. We were able to fudge our way through with strong arms ;). Ultimately, we made four rounds and used tortillas for seconds.
The filling was really easy and the chef was able to do most of it (I sliced the garlic). He is really learning his way around the kitchen and I am filling more of a supervisor/photographer role.
Here’s the chef hard at work…