Black Bean Chilli Empanadas
Ingredients
- 1.5 cups plain or spelt flour
- 1/2 cup vegan butter
- 1/2 tsp salt
- 4 tbsp water
- 1/4 cup dairy free milk
- 2 tbsp olive oil
- 1/2 courgette, diced
- 1 carrot, diced
- 1 onion, diced
- 1 green pepper, diced
- 1 cup black beans
- 1/2 cup sweetcorn
- 3 garlic cloves, minced
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 2 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp coconut sugar
- 4 tbsp tom puree mixed with 4 tbsp water
Preparation
Prepare pastry by adding plain flour, salt and vegan butter to a bowl and rub with your fingers until fine and crumbly
Add in water a tbsp at a time until the dough sticks together to form a dough
Flatten into a disc and set aside in the fridge to chill
Heat a medium pan with the olive oil and sauté the courgette, carrot, onion and pepper for 10 mins until softened
Add in all remaining ingredients and bring to a gentle simmer
Simmer for 20 mins, until thick
Preheat oven to 200•c and line a baking tray
Remove dough from fridge and roll out on a floured surface to 2mm thick
Using a large cookie cutter or glass, cut out circles and brush the edges with a little dairy free milk
Fill with 1 tbsp of the chilli and fold in half, sealing the edges with your fingers and then with a fork
Brush with a little more milk and bake for 25 mins, until golden
Serve with guac, ketchup and limes
