Makes 12, in about an hour
1.5 c AP flour
.5 cup masa harina, fine cornmeal flour or more AP flour
1 1/2 t baking powder
1 t salt
1/2 cup plus 2 T solid shortening, lard or vegetable oil
2 1/2 c cooked and well seasoned beans
2 c grated or crumbled queso fresco, Monterey Jack or cotija cheese
up to 1/2 c milk
Preheat oven to 450. Mix together masa harina, flour, baking powder and salt. Add 1/2 c shortening. Preferable to do in food processor, but I used kitchen aid. Then add 1/2 c cold water, just enough for dough to form ball. Dough will be dry-ish. Knead for a minute or so until smooth.
Divide dough into 12 pieces, roll into balls, and cover with damp towel to rest for 20 miutes. (you can refrig dough overnight, but let come to room temperature before using) Roll each ball into 6″ circle, adding flour if necessary.
Place a couple tablespoons beans in center of each circle, then sprinkle cheese before folding each circle over. Seal seam with a few drops of water and press with tines of fork to close. Put on ungreased baking sheet and brush lightly with milk (optional). Bake about 20 minutes, until dough is golden and hot. Serve hot or at room temp.
Corn and cheese: use corn, lightly mashed, instead of beans
Roasted Red peppers and cheese: sub beans with roasted red peppers
Veggie: use 3 cups any thick or rich vegetable dish to fill.