Mike van de Elzen: Beef and black bean empanadas - The Sunday Session with Francesca Rudkin

Beef and black bean empanadas 

Cook time: 15 minutes 

Prep time: 30 minutes 

Serves: 6-8 

300gm beef mince  

2 whites onions, peeled and diced  

1 can cooked black beans, drained  

1 can whole peeled tomatoes, crushed  

4 cloves garlic, peeled and crushed  

2 tbsp cumin seeds  

1/2 tsp nutmeg powder  

1/2 tsp chili powder  

1 tsp salt  

2 tbsp sunflower oil  

1 egg, beaten  

Optional 

1 cup frozen peas 

Grated cheese  

8 x 150mm circles of short crust pastry

Pre-heat oven to 180*c 

In a heavy based or cast iron fry pan, dry fry of your cumin seeds until they become fragrant. Remove and pound into a dust in a mortar and pestle. Set aside. Reheat the pan and add the oil. Over a medium heat fry you mince, turning for a couple of minutes before adding in the garlic, onions, spices and salt. Continue to cook until all the liquid has cooked out. Add the crushed whole peeled tomatoes and beans, simmer for a further 15 minutes.  

Remove and place mix into a tray and then into a fridge to chill. Once the mixture has fully chilled add your peas (if you want).

Place 2-3 tbsp of mixture into the centre of the short crust, top with a touch of cheese, brush the outside edge of pastry with egg wash and fold over the pastry. Crimp the edges to seal and place onto a baking. Brush with egg wash before pacing into the oven for 15 minutes.  

Serve hot with tomato chili jam.

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