These bite-sized vegetarian pockets are delicious - a great canape or pre-dinner snack (or make bigger empanadas for an all-in-one lunch).
Makes around 30 - 35 bite-sized pieces
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
1x125g tin of corn kernels
1/2 red chilli, finely chopped
2 tsp olive oil 1 small onion, finely chopped 1 Tbsp tomato paste 2tsp Mexican chilli powder 2x125g tins of black beans, rinsed and drained 1 medium Roma tomato, finely diced 1/2 lemon, juiced 3 sheets of frozen shortcrust pastry
1 egg
Smoked paprika
Method
Heat the oil in a frying pan over medium heat. Add the onion, chilli and corn and cook, stirring, for 5 minutes.
Add the tomato paste and Mexican chilli powder and cook for another minute or two, then add the beans and stir, cooking for another few minutes. Remove from the heat and let cool slightly.
Tip the mixture into a small mixing bowl and use a potato masher or fork to roughly mash everything into a chunky paste. Add the tomato and lemon juice, mashing again to combine.
Get the pastry sheets from the freezer and lay them out side by side to thaw slightly. Set the oven on 180°C and line two baking trays with baking paper. Whisk the egg in a small bowl.
Now for the fiddly bit. Cut 9 rounds from each pastry sheet using an 8 or 9 cm scone or cookie cutter. Place a teaspoon of bean mixture on each round. Brush the edges with a little of the egg. Fold the round together to enclose the filling. Press firmly on the edges with a fork to seal. Place on one of the prepared trays.
Roll the remaining pastry into a ball and roll it out with a rolling pin to make a few more. Alternatively, make a couple of lunch-sized empanadas using this extra pastry.
Brush the tops of the empanadas with egg. Sprinkle some smoked paprika over the top.
Bake for 15 minutes or until the pastry is golden. Serve with Greek yoghurt with half a teaspoon of Mexican chilli mixed in or a salsa dip.
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