This is a great all in one dish. Think of it as a Spanish Pasty.
A beautiful glossy pastry with a great Mexican bean filling.
(Add in some cheese if you’d like violife epic mature is amazing and melts so well).
Serve with a good dose of guacamole.
35 mins
15 mins
Makes 8
Ingredients
Dough:
250g Wholemeal Flour
1 Tsp Himalyan Salt
¼ Tsp Baking Powder
¼ Tsp Bicarbonate Soda
1 Tbsp Melted Coconut Oil
160ml Warm Water (approx.)
4 Tbsp Milk of choice for coating
Filling:
1 Tin Black Bean
100g Sweetcorn
2 Mini Sweet Peppers
1 Celery Stick
1 Tbsp Coconut Oil
½ Tsp Asafoetida Powder
½ Inch Ginger
1 Tsp Cumin Powder
½ Tsp Dried Mixed Herbs
1 Tsp Paprika Powder
½ Tsp Crushed Red Chillies (Optional)
½ Tsp Nutmeg Powder
2 Medium Tomatoes
1 Tsp Himalayan Salt
½ Tsp Agave Syrup (Sweetener of choice)
Method
Filling:
1. Heat the oil over a medium flame.
2. Add in asafoetida, finely diced ginger and celery.
3. Cook it down until the ginger starts to brown.
4. Blend up the tomatoes into a puree and add it to the pan.
5. Add in the cumin, mixed herbs, paprika, chillies, nutmeg and salt.
6. Add in sweetcorn, finely chopped peppers and drained beans and cover.
7. Cook for 10 minutes and allow the mixture to cool completely.
Dough:
1. Mix together all the ingredients and add water a little at a time to bind the dough together.
(you may need a little more or less water).
2. Knead the dough to medium tightness.
3. Cover and let the dough rest for 10 mins.
1. Preheat the oven at 180 C and line a baking tray with greaseproof paper.
2. Split the dough into 8 portions.
3. Take each portion and roll out to 4-5” diameter.
4. Add 2-3 tbsp of the filling in (and cheese – optional).
5. Line the edges with water and bring the edges together.
6. Seal together the edges with a fork.
7. Place on the baking tray and brush with a layer of milk.
8. Bake in the oven for 10 mins.
9. Take it out of the oven and brush with milk again and bake for a further 10 min.
10. Brush with milk for a third time once cooked.
Enjoy with some great homemade guacamole!
