“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”
I have been trying to be more creative and adventurous in the kitchen lately. Go a bit outside my normal comfort zone, and I really highly encourage you to do the same. The feeling of accomplishment when something I’ve been wanting to make goes swimmingly is absolutely wonderful. While Cornmeal is ALWAYS a staple in my pantry, I wanted to try something outside my norm with it. It has such versatility in the kitchen and in southern dishes particularly, If it’s not in my pantry, something is wrong. I was feeling adventurous this week though and went pretty far “south” for my culinary exploration. P.A.N. cornmeal is the number one cornmeal used in most homes in South America. It is now breaking into the American market thankfully! Corn is native to the Americas, but due to its rich nutrients and versatility, cornmeal is a staple all over the world. One of the other GREAT things about P.A.N. is, its gluten free. That just makes it all the better for me to cook with since I’m already trying to cut gluten. I’ve already used it in several of my dishes (more of which I plan to share with you soon)!
One of my dear friends is actually from Guatamala and she encouraged me to go the empanada route! I was hesitant, I won’t lie. I mean it sounded fairly labor intensive, especially for a weeknight meal, but boy was I WRONG! Come to find out, the making of empanadas is actually a simple process and not very time consuming at all. I thought of some of my favorite flavor combinations in the kitchen and bam, these Black Bean Goat Cheese and Caramelized Onion Empanadas came to fruition. The use of P.A.N. White cornmeal made these so light and fluffy on the inside, creamy filling and a crispy crunchy on the outside for the perfect balance.
Do yourself a favor, be a food explorer and make something you’ve never tried before. You will be so happy you did. One more reason emapanadas are the perfect starting point, the possibilities are endless. Try adding some ground beef, chicken or even go the sweet route and add chocolate chips and marshmallows finished off with cinnamon and sugar.
For more inspiration and see the versatility of P.A.N. be sure to check out the P.A.N. Tumblr page for more recipes and ideas.
- Vegetable oil for frying
- EMPANADA DOUGH
- 1½ Cups P.A.N. White Cornmeal
- 1 Teaspoon Taco Seasoning
- ½ teaspoon Salt
- 2 Cups Water
- 1 Tablespoon Coconut Oil (or Canola oil)
- FILLING
- 2 Tablespoons Olive Oil
- 1 Medium Onion Diced
- 1 16 oz Can Black beans rinsed and drained
- 4 oz Goat Cheese
- DOUGH PREPARATION:
- In a large bowl mix the P.A.N. Cornmeal, taco seasoning and salt with a fork to blend well. Add in the water and oil and continue to mix until completely incorporated. Dough may seem a bit soggy at first, let it sit for a couple minutes. Once it has started to become more dough-like, knead with your hands and begin to form a ball. Pat down and set aside.
- FILLING PREPARATION:
- In a large skillet over medium heat add 1 of the tablespoons of oil and onions. Continue to cook the onions past translucent stirring occasionally. Watch the onions closely for 5-10 minutes until onions begin to caramelize.
- Add in beans and remaining tablespoon of oil. Let beans cook for a couple minutes and then once they begin to soften start mashing slightly with a fork.
- Lower the heat and stir in goat cheese.
- Remove from heat completely.
- ASSEMBLY:
- Separate the dough into about 2 inch balls.
- Take 2 pieces of plastic wrap and flatten dough in between two pieces with your hand, a drinking glass or rolling pin to where they are very thin.
- Remove the top layer of wrap and add about 1 tablespoon of the bean filling to the center of the dough. Using the plastic wrap that the dough is laying on, fold the empanada in half and seal the empanada well with a fork or your fingers.
- TO COOK:
- Fill large pot or deep skillet with vegetable oil and heat to 350.
- Add a few empanadas at a time and fry for about 2-3 minutes on each side until crispy and golden.
- Remove empanadas from oil and place on a paper towel lined plate.
- Serve immediately with sour cream.
Sam @ PancakeWarriors says
Wow love the goat cheese in these – it’s one of my favorite ingredients!!
Sam @ PancakeWarriors recently posted…Easy Watermelon Gazpacho
Amber @ Caleigh's Kitchen says
It goes so well with everything in my opinion! Thanks for stopping by!
Amber @ Caleigh’s Kitchen recently posted…Gluten Free Black Bean Goat Cheese and Caramelized Onion Empanadas #PANFAN
Kirsten says
Amber,
I’ve never seen this brand of cornmeal in all my travels, but I do love to go out of my comfort zone now and again. These empanadas look tasty!
Kirsten recently posted…Colorful Chard and Chicken Stir Fry–a Concept Recipe for Stir Fries
nibbles by nic says
Caramelized onions are my absolute fave!! So yes, this empanada is on my list!
nibbles by nic recently posted…Taste of Home – EASY WEEKNIGHT DINNERS!!!
Amber @ Caleigh's Kitchen says
You should definitely try them with P.A.N. It was so the perfect combination! I hope you like it!
Amanda @ The Chunky Chef says
Oh boy… “caramelized onions” caught my eye (I swear they’re like onion candy… LOVE ’em!)… and these look fantastic! I definitely agree that it’s good to step out of your comfort zone and try new things in the kitchen Empanadas are actually on my “need to try making” list!
Amanda @ The Chunky Chef recently posted…Friday Favorites #273
Amber @ Caleigh's Kitchen says
I’m telling you Amanda, we are soul sisters! They are one of my favorites too! SO GOOD! Get on those empanadas! You will be so happy you finally did!!
Debra @ Bowl Me Over says
Sounds terrific! What a yummy bite (or two) you got there! Great flavor combo.
Debra @ Bowl Me Over recently posted…Diabetics and Me
Amber @ Caleigh's Kitchen says
Thank you Debra! I appreciate the visit!
Dannielle @ Zamamabakes says
Amber I have not tried Empanadas before but you’ve certainly got me wanting to now with these tasty little treasures of yours.
Thanks for joining in with our Fabulous Foodie Fridays fun.
Have a gorgeous weekend xx
Dannielle @ Zamamabakes recently posted…Fabulous Foodie Fridays #56
Amber @ Caleigh's Kitchen says
Definitely a must try! They are so simple and worth it! Have a great weekend too!
Marlynn @UrbanBlissLife says
I’ve never made empanadas at home either but it’s good to know they are not as labor intensive as they might seem. I’ve never heard of this brand of white cornmeal either, but I will definitely seek it out. This looks like a fabulous dish for dinner or to serve at our next girls’ get together. Thanks!
Marlynn @UrbanBlissLife recently posted…Lemon Blueberry Muffins
Amber @ Caleigh's Kitchen says
Thanks Marlynn! I was pleasantly surprised too! Hopefully you’ll be able to find some P.A.N. near you! It is a great product! Thanks for stopping by!!
Kaitie @ Fuchsia Freezer says
These look absolutely amazing! Do you think you NEED the goat cheese? The reason I ask is that is that I’m becoming dairy-free and would love to make these for myself and my family, but was curious what you would recommend as a substitute since the goat cheese is also there for consistency purposes!
Cheers!
Kaitie @ Fuchsia Freezer recently posted…Summertime Potato Salad
Amber @ Caleigh's Kitchen says
Hi Katie! You certainly don’t need the goat cheese, it will give you a different consistency but that’s ok! You can mash up the beans a bit more if you still want the creamy consistency. The good thing about empanadas is how versatile they are with filling. Maybe if you’re a meat eater just add some beef in? Honestly you can’t go wrong with flavor combos here! I think you’ll love them!
Amanda @ Cookie Named Desire says
Ive never considered making epanadas at home either. I don’t like most store ought versions, so at least I know if I make them at home it’ll be easier to know it’ll be something I will enjoy!
Amanda @ Cookie Named Desire recently posted…Fudgy Raspberry Brownies
Amber @ Caleigh's Kitchen says
You will love these, definitely give it a try!!
CakeSpy says
These look crazy delicious. I love the flavor combo – black beans and goat cheese sounds amazing.
CakeSpy recently posted…Leftover Cake: Some Simple Solutions
Amber @ Caleigh's Kitchen says
Thanks so much!! It’s one of my favorite combos for sure!
Cindy (Vegetarian Mamma) says
Wow this look delicious! I’d love to have you share this at our Gluten Free Fridays party that happens weekly! Each recipe shared gets pinned and tweeted within our social media Hope to see you sharing your awesomely tasty gluten free recipes there!
Cindy (Vegetarian Mamma) recently posted…Gluten Free Fridays! Party #147 Find a new GLUTEN FREE recipe here!
Amber @ Caleigh's Kitchen says
Thanks Cindy! I’ll check it out!!!
Nutmeg Nanny says
These empanadas looks great and I love that they are gluten free. They are fantastic for my GF best friend
Nutmeg Nanny recently posted…Strawberry Yogurt Waffles
Amber @ Caleigh's Kitchen says
Wonderful! I hope you and her like them!!
Farha - faskitchen says
Looks fabulous and delicous.. gotta try it asap
Farha – faskitchen recently posted…Cucumber and Watermelon Salad with Corn
Amber @ Caleigh's Kitchen says
Thank you!!!