Pork and Pumpkin Empanadas With Black Beans and Queso Anejo – The Bean Institute
Delight in flavorful Latin pork and pumpkin empanadas filled with black beans and chipotle-infused tomatoes. Perfect for snacking or sharing!
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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
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