black bean empanadas
Ingredients :
2 Empire Pastry Wholemeal Pastry Sheets, thawed
2tbsp olive oil
1 medium onion, peeled and finely chopped
1 small red capsicum, seeded and finely chopped
1 corn cob, just cooked (microwave or boil)
2tbsp tomato paste
1tbsp Mexican chilli powder (see recipe below or store bought)
420g can black beans, rinsed and drained
2 medium tomatoes, finely chopped
Zest and juice of half a lemon
1tbsp chopped fresh coriander
Sea salt & freshly ground black pepper
1 egg, lightly beaten with 1tbsp water (egg wash)
Paprika for dusting
TO SERVE:
Fresh coriander springs
Sour cream
Diced avocado or guacamole
Tomato Salsa
Method :
Step 1: Heat olive oil in a medium frying pan over medium heat.
Step 2: Add onion and capsicum and cook, stirring often for about 5 minutes until softened.
Step 3: Add tomato paste and chilli powder and cook, stirring for 1 minute until fragrant. Remove from heat.
Step 4: Cut kernels from cooked corn cob and stir through onion mixture with black beans, chopped tomato, lemon zest & juice, and chopped coriander. Season to taste. Set aside to cool.
Step 5: Pre-heat oven to 180°C. . Line a large baking tray with baking paper.
Step 6: Cut each wholemeal pastry sheet into four squares.
Step 7: Divide bean filling into eight and place into centre of pastry squares.
Step 8: Brush pastry edges with water, fold into a triangle and crimp edges with a fork to seal.
Step 9: Place parcels on baking tray, brush with egg wash and dust with paprika.
Step 10: Bake for 25-30 minutes or until pastry is cooked and golden. Let stand for 5-10 minutes to cool slightly.
TO SERVE:
Serve empanadas with fresh coriander sprigs, sour cream, diced avocado or guacamole and salsa.
Makes 8.
NOTES:
Omit the egg wash to make them vegan friendly.
Mexican Chilli Powder
4tbsp sweet paprika
1tbsp ground cumin
1tbsp garlic powder
2tbsp onion powder
2tsp dried oregano
11/2 tsp ground cayenne
2tsp salt
Mix everything together well, store in airtight container.
Makes approx. 2/3 cup
