Pinto Bean & Corn Empanadas

This was Pinto Bean & Corn Empanada.

The filling of this veggie Empanada was leftover of my vegetable tamales' filling. I added green olive, parsley, one more chipotle pepper in adobo sauce and CHEESE! (for J).  I adapted a recipe for the pastry part from Cooks' Illustrated's Beef Empanadas. The pastry has a little of Masa, which adds nice corn flavor and light texture to the crust. I used the recipe a long time ago and remembered it was pretty good. So was it for this time.

J enjoyed my empanada more than tamale. Yes, it was great but a little bit spicy for me. I should have not added the extra chipotle. Oh well, too late...