For 4 Person(s)
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 the hot empanadas with the chipotle sauce and salsa.