Pinto Bean and Smoked Paprika Empanadas

In a large mixing bowl, combine 2.5 cups all-purpose flour and 1 teaspoon salt. Add 0.5 cup cold cubed butter and work with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Stream in 0.5 cup cold water a few tablespoons at a time, mixing with a fork until the dough just comes together. Do not overwork. Flatten into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes while you prepare the filling.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.

Add 3 minced garlic cloves, 1 teaspoon cumin, and 1.5 teaspoons smoked paprika to the pan. Cook for 1 minute, stirring constantly, until deeply fragrant.

Add 2 cans drained pinto beans and 0.5 cup tomato sauce. Stir well to combine and bring to a gentle simmer over medium-low heat.

Using the back of a wooden spoon or a potato masher, roughly mash about one-third of the beans directly in the pan. This creates a creamy binding for the filling. Simmer for 8-10 minutes, stirring occasionally, until most of the liquid has absorbed and the mixture is thick. Season with 0.5 teaspoon black pepper and additional salt to taste. Remove from heat and let cool to room temperature.

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Remove the rested dough from the refrigerator.

On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Using a 6-inch round cutter or an inverted bowl, cut out 8 circles. Gather and reroll scraps as needed.

Place 2-3 tablespoons of the cooled bean filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal. Transfer to the prepared baking sheet.

In a small bowl, beat 1 egg with a splash of water to create an egg wash. Brush the tops of each empanada generously with the egg wash.

Bake in the preheated oven for 20-25 minutes, rotating the pan halfway through, until the empanadas are deeply golden brown and crisp at the edges. The internal temperature at the thickest point should reach at least 74°C (165°F) for food safety if serving hot.

Remove from the oven and let cool on the baking sheet for 5 minutes. Serve warm or at room temperature, garnished with 0.25 cup chopped fresh cilantro if desired.