Mexican Bean Empanadas
Serves: 8
  • 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
  1. Place the flour and salt in the bowl of a mixer.
  2. Add the butter and use the k-beater attachment to rub the butter into the flour.
  3. Mix together the egg yolk and the milk.
  4. Add this in small amounts to the flour with the mixer running until mixture comes together to form a soft but not sticky dough.
  5. Divide the dough into four balls, flatten and wrap in cling film.
  6. Chill for 30 minutes.
  7. Roll out the dough on a lightly floured surface into a thin sheet and use a round disk to cut out the empanadas.
  8. (Any extra dough can be frozen in disks)
  9. Heat the oil in a medium saucepan.
  10. Fry the onions in the oil for a 1-2 minutes.
  11. Add the beef mince and fry, stirring until it starts to brown.
  12. Add the Spicy Mexican Bean Salad.
  13. Reduce the heat to low and simmer stirring occasionally for fifteen minutes.
  14. Remove from the heat, stir through the coriander and cool.
  15. To assemble, place a spoonful of the Mexican bean chilli in the center of each empanada.
  16. Place one egg half on top of the chilli.
  17. Brush the edges of the pastry with a little egg white.
  18. Seal the edges.
  19. Place the empanada on a baking sheet lined with baking paper.
  20. Brush the empanada with egg yolk.
  21. Repeat using to make the rest of the empanadas.
  22. Rest the empanadas in the refrigerator for 30 minutes.
  23. Bake the empanadas in a preheated oven at 180˚C for about 25 minutes until crisp and golden.
  24. Serve warm with the avocado salsa and sour cream.
Recipe by Pomegranate Days at