Healthier Bread Empanadas With Spinach Pesto

13 Ingredients

Number of servings

1tablespoons extra virgin olive oil
1 brown onion, finely chopped
400grams lean beef mince
420grams can no-added-salt four bean mix, rinsed, drained
400grams can no-added-salt corn kernels, drained
400grams can no-added-salt diced tomatoes
2teaspoons ground cumin
2teaspoons smoked paprika
16 slices multigrain bread
5milliliter extra virgin olive oil cooking spray
1/2 cup basil pesto
30grams baby spinach leaves
1tablespoons water

Description

Make like Miguel and keep hungry tummies happy with these Coco-inspired bread empanadas, filled with a tasty bean mixture. They pair perfectly with spinach pesto. Plus, they're a nutritionally approved meal that the kids will love.

Method

Step 1 of 3

Heat oil in a large non-stick frying pan over high heat. Add onion and cook for 2 minutes or until slightly softened. Add mince, cook, stirring to break up lumps, for 5 minutes or until browned. Add beans, corn, tomato, cumin and paprika. Bring to the boil, then reduce heat and simmer for 8 minutes or until liquid reduces. Cool.

Step 2 of 3

Using a round 11cm cookie cutter, cut rounds from bread (process crusts to make breadcrumbs for another use). Using a rolling pin, flatten each bread circle slightly. Place 2 tbs of bean mixture on one half of each round. Fold to enclose filling. Press edges with a fork dipped in water to seal. Place on trays. Spray with oil. Repeat to make 16 in total. Bake for 25 minutes or until golden.

Step 3 of 3

To make the spinach pesto, process pesto, spinach and water in a small food processor until combined. Serve empanadas with spinach pesto.