STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“from the CIAs Breakfast and Brunches.”
1hr 30mins
24 empanadas

Ingredients Nutrition


  1. To make filling:.
  2. Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
  3. Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
  4. Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
  5. Transfer to a bowl and mix in the cheese.
  6. The filling can be prepared ahead and stored in the fridge for up to 2 days.
  7. To make dough:.
  8. Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
  9. In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
  10. Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
  11. To assemble:.
  12. Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
  13. In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
  14. Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
  15. You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
  16. Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
  17. Serve with sour cream, salsa or guacamole.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a