BLACK BEAN JALAPENO AND FETA EMPANADAS

These mini pasties filled with a spicy filling are perfect for a winter get together. I made these to take to a friends Halloween party and they went down a treat. I use pre-made shortcrust pastry as there are some short cuts I think are worth taking and this is one saves me time but still tastes great.I used dry beans that take a little longer to prepare but you can use tinned if you prefer.

9 servings
INGREDIENTS

2 Shallots

A dash of olive oil

Half a teaspoon of ground Cumin

100g Jalapenos in a jar

50ml liquid from jalapeni jar

100g tomatoes

10g fresh coriander

120g Black beans (soaked in water overnight)

70g Feta Cheese

1 egg yolk beaten

METHOD

• Add the pre-soaked black beans to a saucepan of boiling water and cook according to instructions. This can take up to an hour so you can buy pre-cooked  tinned black beans if you prefer. Drain from the water and set aside

• Finely chop the tomatoes jalapenos and coriander. Mix in a bowl and then add the liquid from the jalapeno jar.

• Finely slice the shallots and add them to a saucepan with a dash of oil on a medium heat. After a minute add the dried cumin and stir through. Leave the shallots to suet down until they start to go translucent

• Add the black beans to the saucepan with 2 ladles of water or just enough to cover the beans. Add the tomato and Jalapeno mix to the pan and cover. Bring the mixture to the boil and then simmer for 20 minutes with the lid on the pan.

• Remove the lid from the pan and cook for a further 15 minutes. The aim is for all of the liquid to reduce down so you end up with a stodgy spicy bean mix. Remove the pan from the heat and leave to cool.

• While the mixture is cooling you can start on the pastry. Dust the surface with a little flour and using the rolling pin roll the pastry until it is around 3mm thick. I prefer to cut the block in half and do this in two stages. Cut a total of 9 small circles. You can use a pie crust cutter  or a small saucer as a guide and cut around with a sharp knife

• Place the 9 pastry circles on a tray lined with grease proof paper and put in the fridge for 10 minutes to chill

• Preheat the oven to 200 degrees gas mark 6

• Remove the pastry from the fridge. They will have shrunk slightly. Using the rolling pin gently them into an oblong shape

• To assemble the empanadas take 1 tablespoon of the bean mixture and place on one side of the pastry. Crumble a small piece of feta over the beans. Fold over the other side of pastry and then crimp down using your fingers. The trick here is to not over fill or you will find it hard to fold over the pastry.

• Arrange the empandas on a tray lined with grease proof paper and brush with the egg yolk. Bake in the oven for 30 minutes or until the pastry is golden

Serve hot or cold. If you have any of the bean mixture left over it tastes great on toast with a poached egg for breakfast!