Ingredients

For 4 Person(s)

FOR THE EMPANADA DOUGH:

  • 3 eggs
  • 300 g plain flour
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp toasted cumin seeds

FOR THE EMPANADA FILLING:

  • 150 g pinto beans
  • 1 corn on the cob, grilled and kernels shaved off
  • 1 plum tomato, deseeded and diced 50g spring onions, slivered
  • 50 g coriander, roughly chopped
  • 1 red chili, deseeded and finely diced
  • 2 g black pepper
  • salt to taste

FOR THE CHIPOTLE SAUCE:

  • 200 g red pepper, roasted and peeled
  • 10 g chipotle chili purée
  • 10 g fresh coriander, chopped
  • juice of 1 lime
  • salt to taste

FOR THE GREEN TOMATO SALSA:

  • 200 g diced green tomato (leave seeds in)
  • 30 g fresh coriander, chopped
  • juice of 1 lime
  • 1 spring onion, slivered
  • seasoning to taste

Directions

PREPARE THE EMPANADA DOUGH:

Pile the flour onto your work surface and make a well (hole) in the flour for the eggs, olive oil, salt and cumin.

Knead until the dough has some spring, 10-15 minutes.

Rest in fridge 30 minutes.

PREPARE THE EMPANADA FILLING:

Soak the beans for 6 hours, discard the soaking water and simmer in fresh water until soft, 1.5 hours.

Prepare the vegetables.

Let the beans cool a little then crush them roughly with your hands, add the rest of the ingredients and mix well.

PREPARE THE CHIPOLTE SAUCE:

Oven roast the red peppers.

With a hand blender, blend all of the ingredients until smooth.

Add a little water if required.

PREPARE THE GREEN TOMATO SALSA:

Gently mix all of the ingredients together.

PREPARE THE EMPANADA P A R C E L S :

Using a rolling pin, roll the dough to 3mm thickness and cut out 4 inch circles (makes about 12).

Hold a circle in the palm of your hand and brush the edges with water.

Add a dessert spoon of filling in the centre, fold in half and pinch the edges together.

Deep fry at 175°C until golden brown just before serving.

SERVE:

Serve the hot empanadas with the chipotle sauce and salsa.

Recipe notes

Makes: 6

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