Coconut Black Bean Empanada with Lime Glaze

Name: Coconut Black Bean Empanada with Lime Glaze
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2½ cups (310 g) all-purpose flour; 1 teaspoon (5 g) kosher salt; ¾ cup (170 g) unsalted butter, cold, cut into ½-inch cubes; ½ cup (120 ml) ice water; 1½ cans (15 oz each) (425 g) canned black beans, drained and rinsed, drained, patted dry; ¾ cup (60 g) unsweetened shredded coconut; 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (10 g) garlic cloves, minced; ¾ teaspoon (3 g) ground cumin; ½ teaspoon (1 g) chili powder; 2 tablespoons (30 ml) fresh lime juice; ½ teaspoon (2½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 quarts (2 L) vegetable oil; 2 tablespoons (30 ml) water; 1½ cups (180 g) powdered sugar; 3 tablespoons (45 ml) fresh lime juice; 1 teaspoon (2 g) lime zest, finely grated

From the MyKitchenBank Kitchen

Crispy fried empanadas filled with a savory-sweet blend of black beans, shredded coconut, and warming spices, finished with a bright lime glaze. These Latin American-inspired hand pies are perfect for appetizers, snacks, or a vegetarian main course. The golden, flaky pastry yields to reveal a creamy bean filling with subtle tropical notes.

Prep: 35 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 12 empanadas

Save to My Kitchen Jump to recipe

Ingredients

12 servings

For the pastry dough
2½ cups (310 g) all-purpose flour
1 teaspoon (5 g) kosher salt
¾ cup (170 g) unsalted butter, cold, cut into ½-inch cubes
½ cup (120 ml) ice water
For the filling
1½ cans (15 oz each) (425 g) canned black beans, drained and rinsed, drained, patted dry
¾ cup (60 g) unsweetened shredded coconut
1 whole (150 g) yellow onion, medium, finely diced
3 cloves (10 g) garlic cloves, minced
¾ teaspoon (3 g) ground cumin
½ teaspoon (1 g) chili powder
2 tablespoons (30 ml) fresh lime juice
½ teaspoon (2.5 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For frying
2 quarts (2 L) vegetable oil
For assembly
2 tablespoons (30 ml) water
For the lime glaze
1½ cups (180 g) powdered sugar
3 tablespoons (45 ml) fresh lime juice
1 teaspoon (2 g) lime zest, finely grated

Equipment (12)

Large mixing bowl
Medium mixing bowl
9-inch (23 cm) round pastry cutter or bowl rim
Wooden spoon
Fork (for sealing)
Dutch oven or deep heavy-bottomed pot (at least 3 quarts)
Candy/deep-fry thermometer
Slotted spoon
Paper towels
Baking sheet
Small bowl (for lime glaze)
Pastry brush

Steps

Before you start

Keep dough ingredients cold; chill the dough for 30 minutes before rolling and filling
Have all filling ingredients prepared and cooled before assembling
Heat oil to 350°F (175°C) and maintain temperature with a thermometer for best results
Line a baking sheet with paper towels for draining fried empanadas

1
Make the pastry dough
- In a large mixing bowl, combine 2½ cups flour and 1 teaspoon salt.
- Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (this creates the flaky texture).
- Drizzle in ice water 2 tablespoons at a time, stirring gently with a fork until the dough just comes together.
- Form into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
+ Show details− Hide details
Ready when: Dough forms a shaggy ball and holds together when pinched
Tip: Don't overwork the dough; keeping the butter pieces visible ensures a flaky crust rather than a tough, dense pastry.
2
Prepare the filling
- While the dough chills, heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic, cumin, and chili powder; cook for 1 minute until aromatic.
- Stir in the drained black beans, shredded coconut, 2 tablespoons lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook over low heat for 5 minutes, stirring occasionally, to blend the flavors.
- Mash about half the beans against the side of the pan to create a creamy but textured filling.
- Remove from heat and let cool to room temperature, about 10 minutes.
+ Show details− Hide details
Ready when: Filling is creamy with some whole beans visible, no liquid pools at the bottom, and cool to the touch
Tip: Don't add the filling while it's hot; warm filling will soften the dough and make it harder to seal.
3
Roll and cut the dough
- Remove the chilled dough from the refrigerator and place on a lightly floured work surface.
- Using a rolling pin, roll to about ⅛-inch thickness, rotating the dough a quarter turn every few rolls to maintain an even circle.
- Using a 9-inch round pastry cutter or the rim of a 9-inch bowl as a guide, cut 12 circles of dough, rerolling scraps as needed.
- Arrange the circles on a parchment-lined baking sheet.
+ Show details− Hide details
Ready when: Dough is evenly thin and 12 clean circles are cut without tearing
Tip: Keep dough cool; if it becomes too warm and sticky, refrigerate for 5 minutes before continuing.
4
Fill and seal the empanadas
- Place 3 tablespoons of cooled filling in the center of each dough circle.
- Fold the circle in half to form a half-moon, then press the edges firmly together.
- Using the tines of a fork, crimp and seal the edges all the way around, creating a tight seal that prevents filling from escaping during frying.
- Place sealed empanadas on the prepared baking sheet.
+ Show details− Hide details
Ready when: All 12 empanadas are filled, sealed tightly, and arranged on the baking sheet
Tip: Use a light brush of water along the edges before folding to help the dough seal better; this reduces leaking during frying.
5
Heat oil to frying temperatureOven 350°F / 175°C
- Pour 2 quarts of vegetable oil into a large Dutch oven or deep heavy-bottomed pot.
- Insert a candy or deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C).
- Maintain this temperature throughout frying by adjusting the heat as needed.
- Use the thermometer to monitor; oil that's too cool produces greasy empanadas, while oil that's too hot browns them before the filling cooks through.
+ Show details− Hide details
Ready when: Oil reaches exactly 350°F (175°C) on the thermometer and shimmers with movement
Tip: Use a thermometer, not guesswork; this is the most important step for perfect empanadas.
6
Fry the empanadas in batchesOven 350°F / 175°C
- Working in batches of 4–5 to avoid crowding (which lowers oil temperature), carefully place empanadas into the hot oil using a slotted spoon.
- Fry for 3 minutes on the first side until golden brown, then flip and fry for another 2–3 minutes until the second side is deep golden and the pastry is crispy.
- Remove with a slotted spoon and drain on paper towels.
- Return oil to 350°F between batches.
+ Show details− Hide details
Ready when: Pastry is deep golden brown on all sides and crisp when tapped; filling is heated through (175°F internal temperature)
Tip: Don't skip the 2–3 minutes on the second side; this ensures the pastry is fully cooked and crispy throughout.
7
Make the lime glaze
- While empanadas are cooling slightly, whisk together 1½ cups powdered sugar, 3 tablespoons fresh lime juice, and 1 teaspoon lime zest in a small bowl until smooth.
- Add lime juice 1 tablespoon at a time if needed to reach a thick but pourable consistency (it should coat the back of a spoon but run slowly).
+ Show details− Hide details
Ready when: Glaze is smooth, glossy, and falls slowly from a spoon
Tip: Make the glaze just before serving so it stays fresh and glossy.
8
Glaze and serve
- Arrange cooled empanadas on a serving platter.
- Using a pastry brush or the back of a spoon, brush or drizzle the lime glaze over the tops of each empanada while they're still warm (warm pastry accepts the glaze better).
- Serve immediately while still warm and crispy.
- If glaze sets too quickly, gently warm it over low heat or whisk in a few drops of hot water to loosen.
+ Show details− Hide details
Ready when: All empanadas are glazed and ready to serve; glaze is set but not hardened
Tip: Serve within 30 minutes of frying for maximum crispiness; they soften as they cool.

Good to know

Tips

Keep all dough ingredients cold; warm dough is harder to work with and produces less flaky pastry.
Don't skip patting the drained black beans dry; excess moisture makes the filling wet and the pastry soggy.
If dough becomes warm during rolling or filling, refrigerate it for 5 minutes to prevent sticking and tearing.
Serve with lime crema (equal parts sour cream and lime juice mixed with a pinch of salt) or cilantro yogurt for extra flavor.

Make ahead

You can prepare the dough up to 1 day ahead, wrapped in plastic and refrigerated. The filling can be made 6 hours ahead and refrigerated separately. Assemble and fry just before serving for the best texture.

Storage & reheating

Store leftover empanadas in an airtight container at room temperature for up to 4 hours (they lose crispiness the longer they sit). Refrigerate for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness. Freeze unfilled dough or uncooked empanadas for up to 1 month; fry from frozen, adding 1–2 minutes to the frying time.

Substitutions

canned black beans, drained and rinsed → pinto beans or chickpeas. Use the same amount drained and rinsed; adjust spices to taste as chickpeas have a slightly nuttier flavor.
unsweetened shredded coconut → finely diced roasted cashews or almonds. Keeps the tropical sweetness and adds a different texture; use ¾ cup (90 g) and toast lightly first for deeper flavor.
vegetable oil → canola oil or peanut oil. Both have neutral flavor and similar smoke points; avoid olive oil as it burns at frying temperature.
fresh lime juice → lemon juice or fresh orange juice. Lemon adds brightness; orange adds warmth—use the same amount and adjust sweetness in the filling if needed.