Black Bean & Cheese Empanadas

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Ingredients:

• 400g Black Beans

• 100g Spinach

• 100g Diced Red or Yellow Peppers

• 200g Monterrey Jack Cheese

• 150g Sweetcorn

• 140g Diced White Onion

• 150g Mushrooms

• 40 Empanada Pastry

• 1 tsp Vegetable Oil

• Cumin

• Black Pepper

• Smoked Paprika

• 2 Cloves of Garlic

• Oregano

• Mild Chili Powder

Method:

1. Heat Vegetable Oil in a frying pan over a medium heat. Add the onions, peppers, garlic and mushrooms then cook for 3 minutes

2. Add in Spinach and Sweetcorn, cook for a further 5 minutes or until the Spinach wilts

3. Add in Cumin, Black pepper, Smoked Paprika, Oregano and Mild Chili Powder

4. Remove the mixture and leave it to cool

5. Once cooled, add in the Cheese and Black Beans then mix it all together

6. Lay the Empanada Pastry flat on a chopping board with the plastic facing down

7. Gently spoon in your mixture in the centre of the pastry, being careful not to over fill

8. Fold the pastry over so one side meets the other

9. Seal by running a fork over the top edge making sure there is no open error for leakage

10. Remove the plastic just before cooking

11. Deep fry for 4 minutes at 180 degrees or bake at 200 c for 25 minutes

Makes 40