Steps
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute until fragrant.
4. Add the cooked black beans, diced apple, and pickles to the skillet. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
7. Place a spoonful of the bean and apple filling onto one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Use a fork to crimp the edges.
8. Transfer the empanadas to the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
9. Allow the empanadas to cool slightly before serving. Enjoy!