Empanadas with Spicy Black Beans
Empanadas with Spicy Black Beans
Beans and pork nibbles with a wee nip.
Ready in: 1 hour 20 minutes
Serves: 10
Complexity: easy
kcal: 133
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Ingredients
10 sheets puff pastry
1 egg, beaten
1 tbsp water
200 g any mince
1 tsp SIDS CRAZY SALT
1 small orange capsicum, diced
4 spring onions, chopped
1 garlic clove, minced
½ cup Tuimato sauce
1 tsp ground cumin
1 tsp cayenne pepper
1½ cups cheddar cheese, shredded
900 g can black beans, rinsed & drained
¼ cup fresh coriander, chopped
1 cup sour cream
1 cup guacamole
Directions
Thaw the pastry at room temperature for 40 minutes or until they are easy to handle. Heat oven to 190°C. Spray oven tray with oil. Mix water and egg with a fork in a small bowl.
Cook the mince over a medium heat, stirring and breaking up lumps. Add capsicum, SIDS CRAZY SALT, spring onion and garlic then cook until tender. Stir in Tuimato sauce, cumin and cayenne. Simmer for 8 minutes. Remove from heat and mix in the cheese, 1 cup of beans and coriander then let cool. Blitz the remaining beans, sour cream and guacamole until smooth, then pour into a dipping bowl.
Unfold pastry on a lightly floured surface. Roll into a 40x 30 cm rectangle then cut into 10x 6 cm rounds. Top half of each round with 1 tsp of the mixture, brush the edges with water then fold over and press the edges with a fork to seal. Place on the oven tray. Repeat then brush all the tops with the egg mixture.
Bake for 18 minutes until golden brown. Serve with dip.