Mexican Bean Empanadas
- Empanada Pastry
- 3 cups flour
- ½ tsp. salt
- ½ cup butter, softened
- ¾ - 1 cup warm milk
- 1 egg yolk
- Mexican Bean Chilli
- 2 tsp. olive oil
- ½ bunch spring onions
- 500 g extra lean beef mince
- 1 box Werda Spicy Mexican Bean Salad
- 1 handful coriander, chopped
- Avocado Salsa
- 2 avocados, peeled, stoned and chopped
- 1 punnet cherry tomatoes, washed and sliced
- 1 handful coriander, chopped
- 2 spring onions, sliced
- 1-2 tsp. red wine vinegar
- Salt and pepper
- To assemble and serve
- 16 Empanada pastry disks
- 1 egg, separated
- Mexican Bean Chilli
- 8 hard-boiled eggs, peeled and halved
- Avocado salsa
- Sour cream
- Place the flour and salt in the bowl of a mixer.
- Add the butter and use the k-beater attachment to rub the butter into the flour.
- Mix together the egg yolk and the milk.
- Add this in small amounts to the flour with the mixer running until mixture comes together to form a soft but not sticky dough.
- Divide the dough into four balls, flatten and wrap in cling film.
- Chill for 30 minutes.
- Roll out the dough on a lightly floured surface into a thin sheet and use a round disk to cut out the empanadas.
- (Any extra dough can be frozen in disks)
- Heat the oil in a medium saucepan.
- Fry the onions in the oil for a 1-2 minutes.
- Add the beef mince and fry, stirring until it starts to brown.
- Add the Spicy Mexican Bean Salad.
- Reduce the heat to low and simmer stirring occasionally for fifteen minutes.
- Remove from the heat, stir through the coriander and cool.
- To assemble, place a spoonful of the Mexican bean chilli in the center of each empanada.
- Place one egg half on top of the chilli.
- Brush the edges of the pastry with a little egg white.
- Seal the edges.
- Place the empanada on a baking sheet lined with baking paper.
- Brush the empanada with egg yolk.
- Repeat using to make the rest of the empanadas.
- Rest the empanadas in the refrigerator for 30 minutes.
- Bake the empanadas in a preheated oven at 180˚C for about 25 minutes until crisp and golden.
- Serve warm with the avocado salsa and sour cream.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/mexican-bean-empanadas/
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