MexicanMedium · Hot
Butternut Squash and Black Bean Empanada Bites
Crispy, golden empanada bites filled with roasted butternut squash and seasoned black beans. Budget-friendly, portable, and packed with warm spices. Great for meal prep or parties.
Prep
20 min
Cook
25 min
Total
45 min
Method
1
Preheat oven to 200°C (400°F). Toss diced butternut squash with 1 tbsp olive oil, 1 tsp cumin, 0.5 tsp paprika, and 0.5 tsp salt on a baking sheet in a single layer.
2
Roast for 20-25 minutes, stirring halfway, until squash is tender and caramelized at the edges. Remove and let cool slightly.
3
Heat 1 tbsp olive oil in a frying pan over medium heat. Sauté 2 cloves minced garlic for 30 seconds until fragrant.
4
Add black beans, 1 tsp cumin, 0.5 tsp paprika, 0.25 tsp salt, and 0.25 tsp black pepper. Cook, stirring, for 4-5 minutes until beans are heated through and slightly crispy at the edges. Remove from heat.
5
On a floured surface, roll shortcrust pastry to 3mm thickness. Cut into circles using a 10cm (4-inch) round cutter or glass rim.
6
Place 1 tbsp roasted squash and 1 tbsp black beans on one half of each pastry circle. Fold over and crimp edges with a fork to seal. Transfer to a parchment-lined baking sheet.
7
Preheat oven to 190°C (375°F). Brush each empanada with beaten egg for a golden finish.
8
Bake for 18-22 minutes until deep golden brown and crispy. Rotate pan halfway through for even color.
10
Let cool 3-5 minutes before serving. Serve warm or at room temperature. Store leftovers in an airtight container up to 3 days; reheat in a 180°C oven for 8-10 minutes to restore crispness.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
949
per serving
Source of protein · 31g
Protein
31g
Carbs
127g
Fat
38g
VegetarianDiabetesHeart HealthyLow Sodium AdaptableBudget ConsciousFiber RichMeal Prep Friendly
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Runoff
0.08g P
Shortcrust Pastry drives 51% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CrispyTender
Aromas
CitrusHerbalSmoky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Bake empanadas at 190°C (375°F) until deep golden brown (18-22 minutes) to ensure egg wash is fully cooked and pastry reaches safe internal temperature.
Reheat leftovers to 75°C (165°F) internal temperature. Oven reheating at 180°C for 8-10 minutes restores crispness while ensuring food safety.
High Risk Population
Egg wash contains raw eggs - elderly, immunocompromised, pregnant individuals, and young children should ensure empanadas are thoroughly cooked with no visible wet egg residue.
Cross Contamination
Use separate cutting boards for fresh produce (squash, onion, garlic) and ready-to-eat items. Sanitize surfaces and utensils between uses.
Storage
Cool empanadas completely before sealing in airtight container. Refrigerate within 2 hours of cooking. Consume within 3 days.
Shelf Life
Refrigerated empanadas maintain quality for up to 3 days. For longer storage, freeze before baking and bake directly from frozen at 190°C, adding 5-8 minutes to cook time.
Handling
Work on clean, sanitized surfaces when handling pastry. Avoid touching face, hair, or other surfaces during assembly. Wash hands frequently with soap for 20 seconds minimum.
Allergen Warning
Shortcrust pastry may contain butter or milk derivatives. Verify packaged pastry ingredients for specific allergen information if serving individuals with milk allergies.
Pro Tips
Technique
If your pastry circles aren't cooperating, chill them in the fridge for 10 minutes before filling — cold pastry stays crisp and won't tear when you fold and crimp those edges.
Substitution
Swap butternut squash for sweet potato or carrots — both roast up beautifully and cost roughly the same at most stores.
Batch Cooking
Make a double batch and freeze half unbaked. When you need a quick lunch, bake from frozen at 190°C for 22-25 minutes — perfect for busy weeks.
From the chef
Roasted butternut squash and cumin-spiced black beans make a filling that holds its own inside these crispy little empanada pockets. The squash caramelizes at the edges in the oven, the beans get slightly crisped in the pan, and shortcrust pastry pulls it all together into something portable and satisfying. A squeeze of lime and fresh cilantro right out of the oven is the move. These hold up at room temperature, reheat beautifully, and cost almost nothing to make — meal prep that actually delivers on taste.
TagsVegetarianBudget FriendlyMeal PrepPortableParty FoodBakedSpicedCumin ForwardGarlicky
AllergensWheatGlutenEggsMilk
Source: generated · June 13, 2026