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 tablespoon 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 minutes until softened. Add in all remaining ingredients and bring to a gentle simmer. Simmer for 20 minutes, 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 tablespoon 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 minutes, until golden.
Serve with guac, ketchup and limes.
Tips
Pastry can be made in a bowl without a food processor.
Only one pan is needed to prepare the filling.
These empanadas are great for lunchboxes.
