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Easy Baked Spelt Empanadas with Smoky Black Beans

Golden baked spelt empanadas stacked on a wooden board, one cut open showing smoky black bean and cheddar filling

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.

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
Hands folding a spelt dough round over a spoonful of smoky black bean filling on a floured wooden counter

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.
A linen-draped table with warm empanadas, a bowl of avocado salsa, and hands reaching for a plate
Prep Time 25 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 6
Estimated Cost: 1.75
Calories: 461
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, 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
    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. 1
    Whisk the spelt flour and salt together in a large mixing bowl.
  2. 2
    Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
  3. 3
    Add the ice water a little at a time, mixing gently, until the dough just comes together in a rough ball.
  4. 4
    Turn the dough onto a lightly floured surface, shape into a disk, wrap, and chill for 30 minutes.
    5. Cook the Smoky Black Bean Filling
  5. 5
    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.
  6. 6
    Add the garlic and cook for 1 minute until fragrant.
  7. 7
    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.
  8. 8
    Remove from the heat and let cool for 10 minutes, then fold in the cheddar and cilantro.
    9. Assemble and Bake
  9. 9
    Heat the oven to 200 C / 400 F and line a sheet pan with parchment.
  10. 10
    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.
  11. 11
    Spoon 2 tablespoons of filling onto one half of each round. Fold the dough over and press the edges with a fork to seal.
  12. 12
    Arrange the empanadas on the sheet pan and brush the tops with the beaten egg.
  13. 13
    Bake for 20 to 25 minutes, until the crust is golden brown and firm to the touch.
  14. 14
    Cool on the pan for 5 minutes before serving.

Nutrition Facts

Servings 6

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%
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

Equipment

  • mixing bowls
  • rolling pin
  • 10-inch / 25 cm skillet
  • 5-inch / 12 cm round cutter
  • sheet pan 33 x 46 cm / 13 x 18 inch
  • pastry brush

Tips

  • Keep the butter and water cold so the dough stays easy to roll without turning greasy.
  • Let the beans cool for 10 minutes before filling the dough, so the pastry doesn't turn soggy.
  • Seal the edges firmly with a fork so the filling doesn't leak out during baking.
  • Don't overfill each round, 2 tablespoons of filling is enough to fold and seal cleanly.
  • Rest the dough for the full 30 minutes, shorter chilling makes it harder to roll thin.

Variations

  • Add a diced roasted red pepper to the filling for extra sweetness against the smoky beans.
  • Swap cheddar for crumbled feta and stir in chopped spinach for a different flavor direction.
  • Use pinto beans instead of black beans if that's what you have on hand.

Storage and Reheating

Baked spelt empanadas with smoky black beans keep well in the fridge for 3 to 4 days in an airtight container.

To reheat, place them on a sheet pan and warm in a 180 C / 350 F oven for 8 to 10 minutes, until the crust crisps back up. Skip the microwave, it turns the pastry soft.

For longer storage, freeze the baked empanadas in a single layer for up to 2 months. Reheat straight from frozen at 180 C / 350 F for 15 to 18 minutes.

Serving Suggestions

Serve spelt empanadas warm with a simple avocado salsa or a squeeze of lime to cut through the smoky beans.

A small green salad with cilantro and lime dressing works well alongside, keeping the plate light.

For a casual spread, set out a few dipping sauces, plain yogurt, salsa verde, or a smoky chipotle mayo, and let everyone build their own plate.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-empanadas-smoky-black-beans/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!