Corn and bean empanadas
3
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 20 • Difficulty: Easy
Vegetarian bite-size empanadas are a great party food idea to feed a crowd.
Ingredients
Brown onion
½ medium, finely chopped
Green capsicum
1 small, finely chopped
Taco seasoning
1 tbs, Mexican spice mix
Corn
80 g, (½ cup) fresh kernels
Canned red kidney beans, rinsed, drained
⅔ cup(s), (130g), coarsely mashed
Canned diced tomatoes
¾ cup(s)
Reduced-fat shortcrust pastry
500 g, (Use 5 sheets to cut 4 rounds from each), just thawed
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh coriander
2 tbs, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
Preheat oven to 220°C. Line a baking tray with baking paper.
3
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.
4
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.
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