Beef Empanadas with Black Bean Dipping Sauce

While not the Argentine version - this one comes from the Caribbean (Turks and Caicos) - this is a stinkin' delicious recipe for empanadas.

From Bon Appetit

Beef Empanadas

1 Tbsp. olive oil

1/2 lb ground beef

3 large garlic cloves, chopped

1 Tbsp tomato paste

1 tsp. ground cumin

1/4 tsp cayenne pepper

1/3 cup chopped fresh cilantro

Kosher salt and freshly ground black pepper

Empanada shells (you can get these frozen at any latin food store)

3 large egg yolks, beaten (for glaze)

Dipping Sauce

1 15 oz can black beans, drained, rinsed

1 cup sour cream

2 Roma tomatoes, seeded, chopped, divided

2 large scallions, chopped, divided

Kosher salt and freshly ground black pepper

BEEF EMPANADAS

Heat oil in a medium skillet over medium-high heat. Add beef and garlic; cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, about 4 minutes. Add cilantro, season to taste with salt and pepper. Let filling cool to room temperature.

Preheat oven to 375. Spoon filling into empanada shells. Fold edges over and press to seal. Brush tops with egg yolk glaze. Bake until tops are puffed and golden brown.

DIPPING SAUCE

Meanwhile, puree beans and sour creme in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.