3 3/4 cups all-purpose flour
3 tsp Kosher salt
3 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 lbs cold unsalted butter
1/2 cup water
plus 1 Tbsp
extra flour for dusting
2 Tbsp rice bran oil
1 whole yellow onion
1 whole jalapeno
roasted seeded and minced
2 cloves garlic
1 tsp cumin
1 tsp chili powder
1 tsp granulated sugar
15 black beans
drained (reserve 0.5 cup bean liquid)
Kosher salt and black pepper to taste
8 oz shredded mozzarella
2 each eggs
beaten with a pinch of salt
2 Tbsp water
For the Dough
Using a food processor, pulse the flour, salt, sugar, and baking powder. Add the cold butter and pulse until about the size of lentils. Turn into a large mixing bowl and stir in the water, a little at a time, to make a soft and fairly moist dough. Take care not to over mix. Turn out dough onto plastic wrap and cover tightly. Chill until firm, about 30 minutes. Once dough has firmed up, divide into equal portions, about 1 ½ ounces. Roll each portion to about ¼ inch thick. (Use a tortilla press or a floured rolling pin.)
For the Filling
Heat a large saute pan over medium heat. Add the oil and saute onions for 10 - 15 minutes, until carmelized. Reduce heat and mix in jalapeno, garlic, and spices. Add sugar, black beans, and ½ cup reserved bean liquid.
Reduce heat to low and cook for about 10 minutes, until liquid is absorbed but mixture is still slightly moist. Scrape mixture into a large mixing bowl and set aside to cool. Taste and adjust ingredients as desired. Mix in shredded cheese once mixture is cooled.
To Assemble and Bake
Preheat oven to 400F. On a lightly floured surface, lay out your rounds of empanada dough. Put 1 – 2 Tbsp of filling in the middle of each, and paint a half ring of egg wash around the dough. Seal the empanada by folding it over in a half-moon shape, making sure to pinch out most of the air. Crimp the sealed edge with a fork and set on a parchment-lined sheet tray. Brush with egg wash and bake for about 15 minutes, until golden.