Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 28 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
28
- 1 corn cob, husks and silks discarded
- 1tablespoons Woolworths extra virgin olive oil
- 1 brown onion, finely chopped
- 1 small red capsicum, halved, deseeded, finely chopped
- 2tablespoons Woolworths tomato paste
- 1tablespoons Mexican chilli powder blend, plus extra to sprinkle
- 420grams can black beans, rinsed, drained
- 2 Roma tomatoes, finely chopped
- 1/2 lemon, zested, juiced
- 7 sheets frozen shortcrust pastry, partially thawed
- 1 free range egg, lightly beaten
- tomato salsa (to serve)
Description
Get the party started with this simple black bean empanada recipe. Serve with a fresh tomato salsa and watch them disappear in a hurry.
Method
Step 1 of 4
Cut kernels from cob. Heat oil in a medium frying pan over medium heat. Cook onion, capsicum and corn, stirring, for 5 minutes or until onion has softened. Add paste and chilli powder, then cook, stirring, for 1 minute or until fragrant. Add beans and cook, stirring, for 2 minutes or until heated through. Remove pan from heat.
Step 2 of 4
Using back of a fork, roughly mash mixture until almost smooth. Add tomato, zest and lemon juice, stirring to combine. Season.
Step 3 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Using an 11cm-round cutter, cut 4 rounds from each pastry sheet. Place 1 1/2 tbs bean mixture on one half of each round. Brush edges with a little egg. Fold to enclose filling. Press edges with a fork to seal. Place on trays.
Step 4 of 4
Brush tops with egg. Sprinkle over extra chilli powder, then bake for 20 minutes or until pastry is golden. Stand on trays for 10 minutes to cool. Serve with tomato salsa.
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