The empanadas smelled delicious while cooking. What is it about the smell of dough baking that is incredibly appealing to our senses? The act of rolling out the little balls of dough is methodic. It is a great time to break out your cute apron and add a little love to the dish.
As much as you can while making this recipe, stay present in the moment. Focus on the beauty of what you are doing, and let all the other thoughts from the day drop away. This very moment in time is where the gift of peace is found.
Olive Oil (1-2 Tablespoons)
1 Package Store Bought Whole Wheat Pizza Dough
Flour (approx. ¼ cup for dusting surface)
1 16oz can refried beans
1 small jar mild salsa
1 package Daiya Cheddar Style Shreds
*Note: you will have leftover salsa and cheddar style shreds
1. Preheat oven to 400F
2. Lightly grease a baking sheet with olive oil (if you have a silpat, line baking sheet with silpat and brush with olive oil).
3. On a lightly floured surface divide dough into 6 equal-size pieces. Roll dough ball into an 8 inch circle.
4. On one half of the dough circle, being careful to stay away from the edges, add 2 generous spoonfuls of refried beans.
5. On top of the beans add 2 spoonfuls of salsa, and 2 spoonfuls of cheddar style shreds.
6. Gently fold the other half of dough circle over the filling, and press with fingers all along edges to seal.
7. Place the empanada on the baking sheet.
8. Repeat steps 4 -7 with the remaining sections of dough.
9. Brush each empanada with olive oil, and prick them with a fork once in the center.
10. Bake for approximately 12 minutes or until golden brown.
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What I love about this recipe is that it is the perfect template for getting creative in the kitchen. You can try adding your favorite filling combinations and sauces, using virtually the same process.
What would you add to the empanada to change it up?
With love & gratitude,