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1
Prepare the empanada dough by beating water, egg, egg white and vinegar together in a small bowl and set aside.
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2
In a large bowl, whisk together flour and salt and add the butter to the flour and mix using a wooden spoon or your hands (like me) until evenly mixed.
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3
Make a well in the middle of the flour mixture and pour the liquid mixture into the center and mix dry and wet ingredients together until it becomes stiff and dough like.
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4
Turn dough out onto a lightly floured surface and knead until all the flour is incorporated and dough is smooth.
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5
Shape dough into a ball and wrap in plastic wrap and refrigerate for at least 1 hour.
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6
Preheat oven to 400F
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7
Heat 2 Tablespoons of olive oil in a medium pan over medium high heat and add onion, garlic and jalapeno to pan and saute until onions become translucent and veggies are tender, about 5-7 minutes.
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8
Add cumin, paprika and salt and pepper to taste and cook for a minute more.
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9
Add beans and chicken sausage and cook until heated through.
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10
Remove from heat and crumble goat cheese into mixture stirring to combine.
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11
Roll out chilled dough and using a large circular cookie cutter (or the mouth of a large mug-like me) cut circles out of dough.
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12
Place 1/2 Tablespoon of mixture into center of the circle.
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13
Fold in half, making sure the mixture stays inside the dough and crimp sides shut with a fork.
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14
Place stuffed empanadas on a baking sheet and brush with olive oil and bake for 15 minutes or until lightly brown and crisp.
