Black Bean Empanadas

Serves 4-6

Time 1 hour

Ingredients

Richo’s Yoghurt Pastry (with thanks!!)

600g plain flour

Pinch salt

1 egg, lightly beaten

500g yoghurt

Filling

1 brown onion, chopped

1 red capsicum, diced

2 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

1 can black beans, rinsed and drained

1 tbsp tomato paste

½ cup frozen corn, thawed and drained

¼ cup fresh coriander, chopped

Juice of ½ lime

Milk, for brushing

Hot sauce, for serving

Extra virgin olive oil

Method

To make the dough – as per Richo:

Sift the flour and salt onto a work surface. Make a well in the flour and pour in the beaten egg.

Use your fingers to gradually work in the flour. Add the yoghurt and mix with your hands until it’s all incorporated. Knead gently to form a smooth, very soft pastry.

Divide the pastry into 2 portions, wrap them both in plastic wrap and wrap and refrigerate for at least 1 hour before using.

When ready to use, roll the pastry out on a lightly floured work surface.

For the Filling, in a pan heat olive oil then add capsicum and onion until the onion is soft. After 5-6 minutes add the garlic, cumin, paprika and stir.

Add the beans, ¼ cup water and tomato paste and ensure combined well. Simmer for 6 minutes until beans soft.

Now add corn, lime juice, and stir through the coriander, then turn the heat off. Season as required.

Preheat your own to 180°C. Prepare the pastry by rolling, then cutting into circles. Place on a lined baking tray.

Spoon a heaped tablespoon or 2 of the mixture into the centre. Wet your finger in a water bowl and spread around the edge. 

Fold the circle in half and press along the edges to ensure a tight seal so th e filling does not leak out. Use a fork to crimp the sides.

Brush with milk at the end. Bake for 20 minutes until golden. 

Serve with hot sauce or sour cream mix with lime juice, coriander, salt and pepper and enjoy.