Skip to the beginning of the images gallery

Chipotle black bean empanadas

Name: Chipotle black bean empanadas
Cook time: 30 min
Yield: 1

with kumara and corn salsa

Ready in around 30 mins

RECIPE FACT:

Empanadas were originally created as a portable and convenient meal for Spanish and Portuguese workers.

Nutritional Info:

Energy: 3611kj (864Kcal)
Protein: 25g
Carbohydrate: 82g
Fat: 45g
Contains: Gluten, Milk, Egg, Sulphites, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

PREHEAT OVEN TO 210°C (FAN BAKE).
1. TO PREPARE THE CHIPOTLE BLACK BEAN FILLING:

Place the black beans into a sieve, rinse under cool running water and drain well. Place the steamed kumara into a bowl with the chipotle mole and mash roughly with a fork. Season well with salt and pepper, add the black beans and oregano cheese blend then mix well to combine. Using half the red onion, finely slice and set aside.
2. TO PREPARE THE EMPANADAS:

Line an oven tray with baking paper. Break the egg into a small bowl and whisk lightly with a fork. Carefully unroll the flaky pastry and place on the tray, remove the waxed paper and cut the pastry sheet in half horizontally and again in half vertically to create 2 rectangles. Divide the chipotle filling evenly onto one side of each rectangle leaving a gap around the edges. Using a pastry brush, brush with egg around the filling, then fold the pastry over the filling to enclose. Using a fork, crimp firmly around the edges to seal then brush the tops with egg and season with salt.
3. TO COOK THE EMPANADAS:

Place the oven tray in the oven and bake for 15-18 mins or until pastry is risen and golden. Remove from the oven and allow to cool slightly.
4. TO PREPARE THE CORN SALSA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the red onion, season with salt, and cook for 3-4 mins. Add the corn and cook for 2-3 mins, stirring occasionally to create a char then set aside.
TO SERVE:

Place the chipotle black bean empanadas onto a plate and top with the corn salsa. Serve the baby cos on the side and spoon over the chimichurri drizzle.