Pork and Pumpkin Empanadas With Black Beans and Queso Anejo – The Bean Institute

Ingredients

• 8 ounces tomatillos
• 12 ounces roma tomatoes
• 4 garlic (cloves)
• 4-5 chipotles in adobo
• 2 tablespoons olive oil
• 1 pound pork butt (diced, ¼”)
• 1 onion (medium, diced)
• ½ cup chicken broth (or water)
• 1 pound pumpkin or butternut squash (diced, ¼”)
• 2 cups black beans (cooked, drained)
• 3 ounces queso anejo (finely crumbled)
• salt (to taste)
• sugar (to taste)
• 9 cups all-purpose flour
• 18 ounces butter (1½ sticks, cold)
• 7 1/2 ounces water (cold)
• 3 eggs
• 3/4 teaspoon salt