Easy Baked Spelt Empanadas with Smoky Black Beans

Baked spelt empanadas with smoky black beans are hand pies made from a simple spelt dough, folded around black beans simmered with smoked paprika, cumin, and melted cheddar, then baked at 200 C / 400 F until the crust turns golden and crisp.

The spelt flour gives the dough a nutty flavor and a tender bite, without the heaviness some wholegrain pastries carry. It rolls out cleanly and holds a fold without cracking, as long as it’s not too cold when you shape it.

The filling stays smoky and balanced, not overly spiced. A few minutes on the stove thickens the beans enough to hold their shape once wrapped.

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You can make the dough and filling a day ahead, then assemble and bake when you’re ready. That makes these a good option for casual gatherings or a make-ahead lunch.

Why You’ll Love This Recipe

• Spelt dough stays tender and easy to fold
• Filling comes together in one skillet, no fuss
• Dough and filling both work well made ahead
• Smoky paprika and cumin keep the beans balanced

Ingredient Notes

• spelt flour: Gives the dough a nutty flavor and lighter texture than standard wheat pastry. All-purpose flour works as a substitute but needs slightly less water.
• cold butter: Keeps the dough flaky. Swap for a neutral oil like sunflower oil to make the dough dairy-free.
• black beans: Canned beans work well here, drained and rinsed. Mash some of them while cooking so the filling holds together when folded into the dough.
• smoked paprika: This is what gives the filling its smoky depth. Regular paprika works but the flavor will be flatter.
• cheddar cheese: Adds richness and helps bind the filling as it melts. Leave it out or use a dairy-free cheese for a vegan version.
• egg wash: Gives the baked crust its golden color. Brush with plant milk instead if you want the empanadas egg-free.

Print Recipe

Comfort Food

Easy Baked Spelt Empanadas with Smoky Black Beans

Author: Valentina Cooking Method: Mixed Cuisine: Mexican Courses: Main Course Recipe Keys: B budget-friendly F freezer-friendly M meal prep S savoury bake S spelt S spelt pastry V vegetarian

Difficulty: Medium Prep Time 25 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 20 mins

Cooking Temp: 200  C Servings: 6 Estimated Cost: £ 1.75 Calories: 461

Best Season: all_year_round

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) H High Fiber V Vegetarian

Description

These empanadas use a simple spelt dough that stays tender and easy to fold, wrapped around black beans simmered with smoked paprika and cumin.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Spelt Dough

• 350 g spelt flour
• 100 g cold unsalted butter (cubed)
• 1 tsp salt
• 120 ml ice-cold water
• 1 egg (beaten, for egg wash)

Smoky Black Bean Filling

• 2 tbsp olive oil
• 1 onion (medium; finely diced)
• 3 garlic cloves (minced)
• 2 black beans (x 400 g cans; drained and rinsed)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ¹⁄₂ tsp chipotle powder (or a pinch of cayenne)
• salt and black pepper (to taste)
• 80 g sharp cheddar cheese (shredded)
• 2 tbsp fresh cilantro (chopped)

Instructions

Make the Spelt Dough

1. Whisk the spelt flour and salt together in a large mixing bowl.
2. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
3. Add the ice water a little at a time, mixing gently, until the dough just comes together in a rough ball.
4. Turn the dough onto a lightly floured surface, shape into a disk, wrap, and chill for 30 minutes.

Cook the Smoky Black Bean Filling

1. Heat the olive oil in a 25 cm / 10-inch skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the black beans, tomato paste, smoked paprika, cumin, chipotle powder, salt, and pepper. Cook for 6 to 8 minutes, mashing some of the beans with the back of a spoon, until the mixture thickens and holds together when pressed.
4. Remove from the heat and let cool for 10 minutes, then fold in the cheddar and cilantro.

Assemble and Bake

1. Heat the oven to 200 C / 400 F and line a sheet pan with parchment.
2. Roll the chilled dough on a lightly floured surface to about 3 mm thickness. Cut into 5-inch / 12 cm rounds, making about 10 to 12 rounds.
3. Spoon 2 tablespoons of filling onto one half of each round. Fold the dough over and press the edges with a fork to seal.
4. Arrange the empanadas on the sheet pan and brush the tops with the beaten egg.
5. Bake for 20 to 25 minutes, until the crust is golden brown and firm to the touch.
6. Cool on the pan for 5 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 461kcal

% Daily Value *

Total Fat 26g40%

Saturated Fat 12g60%

Cholesterol 45mg15%

Sodium 650mg28%

Potassium 480mg14%

Total Carbohydrate 59g20%

Dietary Fiber 10g40%

Sugars 3g

Protein 18g36%

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Vitamin A 400 IU

Vitamin C 4 mg

Calcium 120 mg

Iron 3 mg

Vitamin D 10 IU

Vitamin E 1 mg

Vitamin K 3 mcg

Thiamin 0.3 mg

Riboflavin 0.2 mg

Niacin 3 mg

Vitamin B6 0.2 mg

Folate 60 mcg

Vitamin B12 0.3 mcg

Phosphorus 200 mg

Magnesium 45 mg

Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Chill the dough a full 30 minutes before rolling.
• Cool the bean filling before assembling to avoid soggy dough.
• Seal edges with a fork, not just a pinch.
• Don't overfill, 2 tbsp per round is enough.

Keywords: spelt empanadas, black bean empanadas, baked empanadas, smoky black beans, spelt pastry