Mexican Bean Empanadas

The End.

The Freshly Blogged weekly challenges are over.  For the first time in almost three months this past Friday came and went without a “make something with this” email arriving in my inbox.  I have to admit, it was a little weird.  A bit like shaking the box to get the last Smartie out only to realize that the last Smartie you ate was in fact the LAST Smartie.

From the 40 bloggers who started this journey, there remain now only six.  Drum roll please….and one of those six is me! (High fives self!)

Today, for the first time since this competition started, I have allowed myself to entertain the possibility of making it to the final three.  It is going to be a long week of apparent rain, cold and suspense until Monday the 23rd of September when the three finalists will be announced.

If my profile picture (which let’s be honest is in desperate need of an update)  shows on your screen under the Competing Bloggers tab at 11am, then know this; I will be heading to join the other two finalists at the Pick and Pay Taste of Jo’burg  to be held at Monte Casino.

For a trip to Egoli I will undoubtedly need to pack in some makeup mainly so that I do not scream “I am from the Boland” at ORT.  I will also definitely need to unpack summer clothes for this trip, its already summer there right?  I may also need to have my hair done, pretty sure I spotted a grey hair in my crowning glory, but to be fair it was in the reflection of a shop window, so also possibly not.  I love the Gautrain.  Did I buy electricity today? What? Where was I?

Yes, right, Taste of Jo’burg.  The main thing I try not to think about is that it involves doing a cook off.  I have a moratorium on freaking out over nothing, but guaranteed if I am going, I will be freaking out.  But friends, it has definitely been a ride this Freshly Blogged, and if I am not going, I am good with that too.

For your absolute pleasure, or great relief, this is my last entry.  You can vote for it here.  The photographs of this dish make me feel so happy that I want to shout Ole!  Looking back my favourite dishes in this competition have been the Amarula Ice cream sandwiches, the Chicken Confit, the Pumpkin Pie and finally this, my Mexican Bean Empanadas.  Mostly I think because I just love saying empanadas.

I bet you said it out loud now too.  Crazy fun.  I know.

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Disclaimer:  This is a sponsored competition.  The brand and quantity of ingredients used are stipulated by the organizers and I receive Pick and Pay Smart Shopper Points each week with which to purchase the ingredients.

Mexican Bean Empanadas
 
Author:
Serves: 8
 
Ingredients
  • 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
Instructions
  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.

 

8 Comments on Mexican Bean Empanadas

  1. Kit
    September 17, 2013 at 4:40 pm (4 years ago)

    I love those pictures too – the blue board was inspired and really sets off the gorgeous empanadas. I want to eat one now!
    Fingers crossed for you going to Jo-burg!
    At the idea of make-up and clothes and packing and flying, I’m suddenly relieved that I was out of it long ago – I’d be freaking out too!

    Reply
    • Sam Taylor
      September 18, 2013 at 2:12 pm (4 years ago)

      To make the blue board, first break, by accident, a tray that you have had for eleven years. Next take two different colours of blue craft paint and paint them in layers. Let dry. Then take sand paper and distress all your nest strokes. Voila! Nothing if not professional here at PD 😉

      Reply
  2. Teresa Ulyate
    September 17, 2013 at 4:57 pm (4 years ago)

    Such a clever use of the ingredients, and the photo is stunning! Whatever happens you have proven yourself as the crème de la crème, go Sam!!

    Reply
    • Sam Taylor
      September 18, 2013 at 2:13 pm (4 years ago)

      Thank you Teresa. I am very comfortable which ever way the decision goes. Have loved connecting with so many bloggers. Now where are my cookies then?

      Reply
  3. Purabi Naha | Cosmopolitan Currymania
    September 18, 2013 at 3:09 pm (4 years ago)

    What a neat idea! I want to make these empanadas, love Mexican style of cooking!

    Reply
    • Sam Taylor
      September 18, 2013 at 3:18 pm (4 years ago)

      Thanks Purabi! The dough is so easy to work with which made them really easy to put together. I think I am still a little off in terms of authenticity, but they were delicious!

      Reply
  4. Debra Rose
    September 18, 2013 at 4:24 pm (4 years ago)

    Empanadas are one of my favorite things. Those sound great and the pics are beautiful. Thanks for the inspiration.

    Reply
    • Sam Taylor
      September 18, 2013 at 5:08 pm (4 years ago)

      Thank you Debra! I cant wait to try sweet empanadas too!

      Reply

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