- Yield: 4 Empanadas
- 2 cups (240 grams) chickpea flour, plus more for dusting
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter or ghee, melted
- 0.33 cup water
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup chopped fresh (or frozen, thawed) mango
- ¼ cup good-quality prepared salsa (thick and chunky)
- 1 tablespoon lime juice
- 1 teaspoon ground ginger
- 0.33 cup packed fresh cilantro leaves, chopped
How to Make It
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- To make the crust, mix the flour and salt in a large bowl. Add the butter and water; stir with a fork until combined. Transfer the dough to a clean work surface dusted with chickpea flour; roll the dough into an even log. Cut the log into 4 equal pieces; roll each piece into a ball. Loosely cover with plastic wrap and set aside while preparing the filling.
- To make the filling, coarsely mash the black beans in a medium bowl. Add the mango, salsa, lime juice, ginger, and cilantro, stirring until blended.
- On a clean work surface lightly dusted with chickpea flour, use a rolling pin (also dusted with flour) to roll each ball into a 7-inch diameter circle.
- Spoon the filling onto each circle, placing the filling slightly off-center. Fold the dough over the filling, pressing the edges to seal. Using a fork, crimp the edges. Using a spatula, transfer the empanadas to the prepared sheet.
- Bake for 25 to 30 minutes, until the edges of the empanadas are deep golden brown. Transfer to a wire cooling rack and cool for 15 minutes or cool completely.