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Chipotle kumara empanadas

Name: Chipotle kumara empanadas
Cook time: 30 min
Yield: 4
Cuisine: Central America

with black beans 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: 3,612kJ (863kcal)
Protein: 24g
Carbohydate: 80g
Sugars: 15g
Fat, total:47g
Saturated:23g
Sodium:1,358mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE 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. Finely slice the red onions 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 puff pastry and place on the tray, remove the waxed paper and cut the pastry sheet in half horizontally and each half into quarters to create 8 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 plates and top with the corn salsa. Serve with a handful of baby cos leaves on the side and spoon over the chimichurri drizzle.