Obviously you can make your own pastry if you have time, or use shortcrust pasty if you prefer.
Makes 18-20 small empanadas
- 1 red onion, finely diced
- 1 large, or 2 small bell peppers, diced
- 1 large clove of garlic, crushed
- 1 fresh chill, de-seeded and finely diced, optional
- 2 tsp ground cumin
- ½ tsp smoked or plain paprika
- 1 tin black beans, rinsed and drained
- 2 tbsp chopped, fresh coriander
- 100g/4oz Monterey Jack or Cheddar cheese, diced
- 500g/1lb pack of ready made puff pastry
- 1 egg, beaten
When cool, stir in the chunks of cheese.
Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7/425°F
Roll out the pastry as thinly as possible, on a lightly floured board.
Using a large cutter (10-12.5cm/4-5") or small plate/bowl and a sharp knife, cut as many circles from the pastry as you can. Re-roll any scraps of pastry and repeat.
Brush the perimeter of each circle with beaten egg.
Spoon 2 tsp of the filling into the middle of each piece.
Fold the pastry carefully over the filling, to make a semi-circle.
Press firmly to seal, then crimp with a fork, or by folding the edge over in the traditional way (YouTube tutorial here!).
Brush each mini-pasty with beaten egg to glaze.
Bake for 12-15 minutes, or until the pastry has puffed up and turned golden brown.
Remove from the oven and cool on a wire tray.
Eat warm or cold with your favourite dips.
Suitable for freezing. Defrost before re-heating.
Most brands of puff pastry are vegan, so this recipe is easy to veganise. Swap the dairy cheese for your preferred alternative, or omit and add some extra beans or vegetables. Seal the empanadas with a little water and brush lightly with olive oil to glaze.
Although I haven't attempted to make my own puff pastry, I'm linking this post to Lisa and Jen's Pastry Challenge, hosted this month at United Cakedom.