Potato & black bean empanadas

Season: All yearType: Starters

Difficulty: Easy

Makes: 25 empanadas

Fresh from the garden: potatoes, spring onions, coriander

Recipe source: Adapted from a recipe by Jeanne Kelley

Equipment

  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • plastic gloves
  • 1 medium knife
  • peeler
  • small frying pan
  • medium saucepan
  • colander
  • potato masher
  • pastry brush
  • scales
  • bowl – 1 large
  • serving plates
  • large teaspoon
  • wire rack
Ingredients

  • 1 green chilli
  • 1 tablespoon cumin seeds
  • 300 g potatoes or sweet potatoes
  • 1 cup cooked black beans
  • 4 spring onions
  • 2 tablespoons chopped coriander leaves
  • ¼ teaspoon chilli powder
  • ½ teaspoon sea salt
  • 1 quantity Empanada dough

 

What to do

  • Set out your equipment and ingredients.
  • Preheat oven to 400°.

Cook the potato

  • Peel and chop the potato into small dice.
  • Put the potato in the medium saucepan and cover with cold water.
  • Bring to the boil over high heat then cook over medium heat until a knife inserts easily into the potato (about 10 minutes).
  • Drain the potatoes.
  • Roughly mash the potatoes.

Prepare the chilli

  • Put on the plastic gloves.
  • Slice the chilli in half length-ways and scrape the seeds out of the chilli.
  • Finely chop the chilli.

Prepare the cumin seeds

  • Dry-fry the cumin seeds in a frying pan over medium heat 1 minute or until toasted, stirring constantly.
  • Grind the seeds with the mortar and pestle.

Prepare the beans, onions and coriander

  • Drain the black beans.
  • Chop the coriander.
  • Peel the outer leaves from the spring onions and thinly slice.

Mix all the vegetables

  • Combine cumin, chilli, potatoes, spring onions, coriander, black beans, chilli powder and salt in a large bowl.
  • Mash the ingredients roughly with a fork.

Assemble the empanadas

  • Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.

 

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