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Corn and bean empanadas

Corn and bean empanadas

Total Time
55 min
30 min
25 min
Vegetarian bite-size empanadas are a great party food idea to feed a crowd.


Brown onion

½ medium, finely chopped

Green capsicum

1 small, finely chopped

Taco seasoning

1 tbs, Mexican spice mix


80 g, (½ cup) fresh kernels

Canned red kidney beans, rinsed, drained

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

cup(s), (80g)

Fresh coriander

2 tbs, finely chopped

Oil spray

2 x 3 second spray(s)


  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.


TIP: Swap red kidney beans for canned black beans or add 1 tsp chipotle sauce at the end of Step 1.