Vegetarian empanadas

Ingredienti

• Olive oil: 0.5 oz
• Onion: 1. diced
• Red pepper: 1. diced
• Garlic cloves: 3. diced
• Ground cumin: 0.3 oz
• Paprika : 0.2 oz
• Black beans: 14 oz. drained and rinsed
• Tomato paste: 0.5 oz
• Hot sauce: 1 oz
• Cilantro: 0.5 oz
• Salt: to taste
• Black pepper: to taste
• Puff pastry: 8.8 oz
• Egg: 1

Preparazione

1. 1

   Add the olive oil to a pan and warm over a medium heat. Add the diced onion and red pepper to the pan,and cook for around 10 minutes until tender.

2. 2

   Add the diced garlic cloves,ground cumin,and paprika to the pan and stir for around 1 minute until fragrant.

3. 3

   Add the drained and rinsed black beans,tomato paste,and a splash of water to the pan. Bring to the boil and then lower the heat to leave to simmer for around 5 minutes. Remove from the heat.

4. 4

   Stir in the hot sauce and cilantro,and season with salt and black pepper to taste. Preheat the oven to gas mark 7,425°F.

5. 5

   Line two large baking sheets. Roll out your puff pastry sheets on a lightly floured surface to reach a 9x14 inch rectangle. Cut 6 circles in the dough using a cookie cutter. Repeat this process until you have 18 circles.

6. 6

   Fill a small bowl with water,and then spoon around 1 oz of your empanada filling into the center of one of your dough circles. Wet one finger with the water and spread a thin layer around the edge. Fold the dough in half over the filling and pinch the edges tightly to seal. Transfer to your baking sheet and crimp the edges with a fork. Repeat for all of your dough circles.

7. 7

   Use a fork to poke a couple of holes in the top of the empanadas,and brush the top with the beaten egg. Bake in the oven for around 20 minutes until golden brown. Remove from the oven and leave to cool before serving.