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Ipanema Empanadas

  • 1
  • Easy
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Recipe Ingredients

FOR THE PASTRY
  • 275g flour plus extra for dusting
  • salt
  • 125g frozen butter
  • 1 medium egg
  • water
  • 1 tsp white-wine vinegar
  FOR THE FILLING
  • 3 sweet potatoes (about 750g), pierced with a fork
  • 1 tbsp cumin seeds 
  • ½ tsp chilli flakes
  • 6 spring onions, finely sliced
  • 400g can black beans, drained and rinsed
  • 2 tbsp coriander, roughly chopped
  • 50g grated smoked mozzarella
  • juice of 1 lime
  • 2 medium eggs, beaten

Recipe Directions

1. In a medium bowl, mix the flour and 1. teaspoons salt. Hold the butter with foil and grate into a large bowl. Toss in the flour and blend with a blunt table knife until coated. Add the egg, up to 100ml ice-cold water and the vinegar, mixing to form a rough, sticky dough. Shape into a disc, wrap in clingfilm and chill. 2. Microwave the sweet potatoes for 5 minutes, or until soft. Carefully cut in half and set aside to cool slightly. Scoop softened flesh into a medium-sized mixing bowl. 3. In a large pan, toast cumin seeds until fragrant. Add to the bowl. Mix with the chilli flakes, onions, beans, coriander, cheese and lime juice. 4. Divide pastry into 10 portions. Roll into circles at least 18cm in diameter on a lightly floured surface. Spoon 2 tablespoons of filling onto each pastry round. Moisten edges with some of the beaten egg. Fold dough over to form a pasty shape and crimp edges to seal. Brush again with egg and sprinkle with salt. Transfer to a baking sheet lined with greaseproof paper and chill for 15 minutes. 5. Heat oven to 200°C. Bake empanadas in oven for 35 minutes or until golden.   EACH SERVING: About 1 400kJ, 14g fat (8g saturated), 40g carbohydrate (6g total sugars), 9g protein, 6g fibre.

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