Corn and bean empanadas
½ medium, finely chopped
1 small, finely chopped
1 tbs, Mexican spice mix
80 g, (½ cup) fresh kernels
Canned red kidney beans, rinsed, drained
⅔ cup(s), (130g), coarsely mashed
Canned diced tomatoes
Reduced-fat shortcrust pastry
500 g, (Use 5 sheets to cut 4 rounds from each), just thawed
99% fat-free plain yoghurt
⅓ cup(s), (80g)
2 tbs, finely chopped
2 x 3 second spray(s)
- Lightly spray a medium frying pan with oil and heat over medium-high heat. Cook onion and capsicum, stirring, for 3-4 minutes or until softened. Add spice mix and cook, stirring, for 1 minute or until fragrant. Add corn, kidney beans, tomato and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thick. Cool.
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Using a 9cm-round cutter, cut 4 rounds from each pastry sheet. Place one level tablespoon of corn filling on each pastry round. Fold over pastry to enclose filling and pinch edges together to seal. Using a knife, pierce a small hole in each pastry top.
- Place empanadas on prepared tray. Bake for 15 minutes or until golden. Combine yoghurt and coriander in a small bowl. Season with salt and pepper. Serve empanadas with coriander yoghurt.