Spicy Black Bean Empanadas


Gather the ingredients for the tasty empanadas and either bake right away or freeze to bake later. You will love having these appetizers on hand for any occasion.

  • Thaw: 40 minutes
  • Prep: 40 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 40
1 star 2 star 3 star 4 star 5 star
4 94



  • 2 pkg. (17.3 ounces each ) Pepperidge Farm® Puff Pastry Sheets (4 sheets), thawed

  • 1 egg

  • 1 tbsp. water

  • 1/2 lb. ground pork

  • 1 small red bell pepper, diced (about 2/3 cup)

  • 4 medium green onions, chopped (about 1/2 cup)

  • 1 clove garlic, minced

  • 1/2 cup tomato sauce

  • 1 tsp. ground cumin

  • 1 tsp. chili powder

  • 1/8 tsp. crushed red pepper

  • 1 1/2 cups shredded Cheddar cheese (about 6 ounces)

  • 1 can (about 15 ounces) black beans, rinsed and drained

  • 1/4 cup chopped fresh cilantro leaves

  • 1 cup sour cream

  • 1 cup guacamole


  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat.  Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper.  Reduce the heat to low.  Cook for 5 minutes. Remove the skillet from the heat.  Stir in the cheese, 1 cup beans and the cilantro.  Let the mixture cool to room temperature.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 10 (2 1/2-inch) circles.  Repeat with the remaining pastry sheets, making 40 in all.

  4. Spoon 1 teaspoon pork mixture on half of each pastry circle.  Brush the edges of the pastry with water.  Fold the pastry over the filling and crimp with a fork to seal.  Place the filled pastries onto baking sheets.  Brush the pastries with the egg mixture.

  5. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Serve the pastries with the sour cream, guacamole and remaining beans.

  6. Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.

  7. Tip: To make ahead, place the unbaked empañadas onto a baking sheet.  Cover and freeze until firm.  Remove the frozen empañadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen empañadas as directed above.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

  • Herbaceous, flavorful cilantro is essential to many Mexican and Asian dishes.

  • Before chopping, squeeze to remove excess water and seeds. You can use the pulp later for broth or soup.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Debra F.
Date: 1/26/2007

5 star rating

"I'd make it without any meat! I'd use finely diced yellow squash, zucchini, and eggplant in place of the meat and proceed as usual"

Submitted by:
Stephanie G.
Date: 2/6/2007

5 star rating

"I made these for the Superbowl. They were absolutely delicious. A big hit! I made them with Turkey and they were very tasty."

Submitted by:
Jennifer K.
Date: 4/20/2007

5 star rating

"These tasty little bites get better as they sit. The spices seem to intensify as time goes by. Make ahead and refrigerate (sealed)."

Submitted by:
Suzan E.
Date: 2/10/2008

5 star rating

"YUMMY! Everyone loved them."

Submitted by:
Pamela H.
Date: 9/22/2009

5 star rating

"I had found another empanada recipe that called for pie crust, but I couldn't find exactly what I needed so I used Puff Pastry instead. It was also the first time I had ever worked with Puff Pastry. My filling consisted of shredded beef, green chiles and salsa with a little bit of cheese. Used the baking time and temp instructions from this recipe and they were the hit of my football Sunday spread! Even reheated they're wonderful! I will start buying Puff Pastry every time I go to the grocery store! Can't wait to try more recipes from here!"

Submitted by:
Danielle J.
Date: 2/18/2011

5 star rating

"I made this for my sons 3rd bday Party ... I made 100 small ones and they were gone within a half hour my family attacked them .... I have since made bigger ones for dinner and love them ... super easy to make a added SAZON to the mix and I used hamburger instead of pork and I've used chicken as well ... love these!!!!!"

Submitted by:
Rock K.
Date: 1/3/2012

4 star rating

"I've made these twice, they're delicious. My wife bailed me out the first time by rolling out the Puff Pastry, my experience is quite limited in this dept. The family's enjoyed these empanadas, they'll be a regular on the monthly menu by popular demand. As you can glean from the other comments, the filling is whatever you want to make it. I can see adding a little bit of corn sometime. I have always enjoyed empanadas, I can recall eating meat empanadas as a child, had wanted a good recipe to make them. This is it."

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