When I was a kid, my favorite meal was a make-your-own empanadas dish. It was comprised of a few fresh and store-bought ingredients, making it really easy for my mom (working 40 hours a week, going to school, taking care of children… the fact she got dinner on the table was a miracle in my eyes). I decided it was about time to recreate a from-scratch version!

Filling:
1/2 large red onion, cut into thin slices
1 tbs. white sugar
1 15 oz can black beans, drained and rinsed
1 c. water
1 tbs. cumin powder
1 tsp. cayenne pepper
2 tsp. paprika
1 tsp. red pepper flakes
2 tbs. olive oil
1 tsp. salt
Pepper to taste

Dough:
2 1/4 c. all-purpose flour
1 1/2 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into cubes
1 large egg
1/3 c. ice water
1 tbs white vinegar

Preheat oven to 375 degrees. In a medium skillet, heat oil and sauté onions. Add sugar, then caramelize. Set aside. In a medium sauce pan, cook black beans in water until they start to break down. Add all spices and cook for another 10-15 minutes, until it starts to thicken.

For dough, mix flour and salt. Cut in butter until it’s in little pieces (no bigger than the size of a pea). Whisk together water, egg and vinegar, then add to flour mixture. Work it together with your hands until it’s shaggy, then place on floured surface and knead until well combined.

Cut the dough into four pieces. Make each into a ball, then roll out with rolling pin (I bypassed this and just used my fingertips). Take 1/4 cup of filling and place on one side of dough. Top with a few caramelized onions, then fold over and score edges with fork. Bake for 25 minutes, or until the outside is golden brown!

Note for making extra awesome empanadas: These are a little more grown-up than then ones I used to eat (usually filled with taco meat)! They take a little time but they’re worth it… One is enough especially with the polenta and guac! If you’re looking to feed one, freeze the extra three before cooking them. A month later, this will be the BEST thing you’ve found in the back of the icebox, ever.