Black bean empanadas

Prep: 10 mins
Cook: 30 mins
Black bean empanadas
These black bean empanadas have a spicy flavour and can be served hot or cold. 
 

240g flour

Pinch salt

60ml olive oil, plus 1 tsp for cooking and 1 tsp to coat

65ml water, cold

1 large egg, lightly beaten

1 tsp olive oil

1 jalapeño, sliced

1 red pepper, sliced

185g kidney beans, rinsed and drained

1 tsp mixed spice

1 onions, minced

Handful fresh coriander

1 egg white, lightly beaten

Preheat oven to 200°C/ 400°F/gas mark 6. Line a baking sheet with parchment paper.

In a bowl, whisk the flour and the salt together. In another bowl, combine the oil, water and egg together.

When ready, slowly pour the oil mix into the flour and salt mix.  Stir until it forms a dough texture.

When done, turn out onto a clean surface and shape into balls. Place in the fridge for 60 minutes.

Heat the leftover oil in a pan on a medium temperature. Add the jalapeños, pepper and kidney beans. Cook for 5 minutes.

Toss in the onion. And cook for a further 3 minutes. Mash all the ingredients together with a fork. Remove and add the coriander. Mash again and set aside.

Remove the dough from the fridge and divide into 10 ball shapes.

Roll out into a circle and spoon the mixture onto one side of the dough. Coat the edge of the dough with the egg white before folding over the other side. Press down to seal.

Place the empanadas on your baking tray and lightly coat with your oil.

Place in the oven for 20 minutes or until slightly golden. 

Serves
makes 10

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Flour, Eggs, Beans, Vegetables

Recipe Type
Dinner

Level of Difficulty
Easy

Other recipes you may like