Chicken Sausage, Black Bean & Goat Cheese Empanada

Posted on by on April 4th, 2011 | 21 Comments »

An empanada is a stuffed bread or pastry that is usually fried or baked. They come with a variety of different fillings depending on which Latin American or Southern European country they hail from.

This weeks Food52 challenge was to make your best dumpling. Any food that is wrapped up in a nice little package and steamed, baked, or fried. From perogies to dumplings, kreplach to gyoza.

I started thinking on what I could make to fit this category. I remembered back to when I was at the University of Miami living among the vibrant, colorful and fun culture of Latin America. Sipping Cuban coffee in little Havana and munching on empanadas from various Latin American backgrounds. I dug up an empanada dough recipe that a friend of mine in Miami gave me, that his mother used. I decided to fill mine with my own creation of filling (ingredients I had on hand in the house!) rather then the traditional. But, that is what is so great about this hand held savory food, you can fill it with whatever your hearts desire! I also opted to bake rather then fry my empanadas as to keep the calories and fat a bit lower, and they were just as delicious!


For Empanada Dough

3 Cups Flour
1 Teaspoon Salt
1/2  Cup Water
1 Egg
1 Egg white
1 Teaspoon Vinegar
3 Tablespoons Butter, Softened

For Filling

2 Tablespoons Olive Oil, Plus more for brushing
1/4 Cup Onion, Chopped
1/2 Jalapeno, Seeded, Chopped
2 Garlic Gloves, Chopped
1/2 Teaspoon Cumin
1/2 Teaspoon Paprika
1 14 Ounce Can Black Beans
6 Chicken Sausages, Cooked and Chopped
2 Tablespoons Goat Cheese
Salt and Pepper


Prepare the empanada dough by beating water, egg, egg white and vinegar together in a small bowl and set  aside.
In a large bowl, whisk together flour and salt.
Add the butter to the flour and mix using a wooden spoon or your hands (like me) until evenly mixed.
Make a well in the middle of the flour mixture and pour the liquid mixture into the center.
Mix dry and wet ingredients together until it becomes stiff and dough like.
Turn dough out onto a lightly floured surface and knead until all the flour is incorporated and dough is smooth.
Shape dough into a ball and wrap in plastic wrap and refrigerate for at least 1 hour.
While dough is chilling, prepare filling.
Preheat oven to 400F
Heat 2 Tablespoons of olive oil in a medium pan over medium high heat.
Add onion, garlic and jalapeno to pan and saute until onions become translucent and veggies are tender, about 5-7 minutes.
Add cumin, paprika and salt and pepper to taste and cook for a minute more.
Add beans and chicken sausage and cook until heated through.
Remove from heat and crumble goat cheese into mixture stirring to combine.
Roll out chilled dough and using a large circular cookie cutter (or the mouth of a large mug-like me) cut circles out of dough.
Place a small Tablespoon of mixture into center of the circle.

Fold in half, making sure the mixture stays inside the dough and crimp sides shut with a fork.
Place stuffed empanadas on a baking sheet and brush with olive oil.

Bake for 15 minutes or until lightly brown and crisp.

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  1. Posted on: 4-4-2011

    This looks fantastic. The black beans, sausage and jalapeños sound wonderful in a little pastry puff.

    Thanks for sharing.

    • BethMichelle
      Posted on: 4-4-2011


  2. Posted on: 4-4-2011

    I just love little stuffed pies like this sounds delicious!

    • BethMichelle
      Posted on: 4-4-2011

      They were delicious! I love little pies stuffed like this too 🙂

  3. Posted on: 4-4-2011

    Wow. I’m totally making these. I love the addition of jalapenos, goat cheese and black beans. I’m thinking that must taste like a party in your mouth!

    Thanks for swinging by Deep Dish to drool and heart-ache over my NYC pizza 🙂 Israel tho…how cool is that!?

    • BethMichelle
      Posted on: 4-4-2011

      If you make them let me know how they come out!!
      Yes Israel is great, Im loving it, but you cant beat NY pizza 🙂

  4. Posted on: 4-4-2011

    Interesting! 🙂
    Now I’m too hungry to write more than that! 🙂

    • BethMichelle
      Posted on: 4-4-2011

      Haha these food blogs do that to me too, I browse and then get starving!

  5. Posted on: 4-4-2011

    These look amazing. I love your pictures also. My aunt is from the Phillipines and alos makes a killer empanada. Hers is a mix of meat with spring peas and raisins.

    • BethMichelle
      Posted on: 4-4-2011

      Thanks Stephanie!! Traditional empanadas are the best so Im sure your aunts are amazing!!

  6. Posted on: 4-4-2011

    Oh it looks so good! I’ll have to try this, my family loves empanadas 🙂

    • BethMichelle
      Posted on: 4-5-2011

      Firefly if you try them let me know how you like them! You can also use the dough recipe and fill it with anything you like!!

  7. Posted on: 4-5-2011

    My boys would demolish these in record time!

    • BethMichelle
      Posted on: 4-5-2011

      Sandra, my husband did too 🙂

  8. Posted on: 4-5-2011

    Ohh I love these empanadas! Very nice combination of ingredients! And they also look so inviting! Well done!

    • BethMichelle
      Posted on: 4-5-2011

      thanks Manu!

  9. Posted on: 4-5-2011

    Hi Beth! Wooooo the filling looks so yummy (hmm cumin!). This is a great dish to cook with kids (or maybe too much mess?). Empanada – first time hearing this name but I’ll have to remember it!

    • BethMichelle
      Posted on: 4-6-2011

      If you dont mind a mess this would be great to make with kids! Especially if you do a dessert one with chocolate and banana filling 🙂 YUM

  10. Posted on: 4-18-2011

    Just wanted to give you a shout from the valley of the sun, great information. Much appreciated.

    • BethMichelle
      Posted on: 4-25-2011

      Thanks Christia!

  11. Posted on: 12-30-2011

    I am going to give this one a try! I was looking for a good empanada recipe!

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