To make eight empanadas, use a 14cm plate as a guide.
2 teaspoons vegetable or olive oil
1 brown onion, finely chopped
1 red capsicum, finely chopped
2 cloves garlic, crushed
2½ teaspoons Mexican chilli powder
1½ teaspoons ground cumin
2 x 400g cans kidney beans, rinsed
½ cup extra-light grated tasty cheese
4 sheets reduced-fat frozen shortcrust pastry, thawed
1 egg, lightly whisked
¾ cup low-fat Greek-style natural yogurt
2½ tablespoons chopped coriander
1 tablespoon lemon juice
STEP 1 Preheat oven to 220°C/200°C fan forced. Grease two baking trays. Heat oil in a large frying pan over moderate heat. Add onion and capsicum; cook and stir for 3 minutes or until soft. Add garlic, chilli powder and cumin; cook and stir for 30 seconds or until fragrant. Transfer to a bowl. Add kidney beans; mash roughly. Cool slightly. Stir in cheese.
STEP 2 Using an 18.5cm plate as a guide, cut four discs from pastry. For each empanada, place a disc on a flat surface. Spread a quarter of the filling over one half, leaving a 1.5cm border. Fold pastry over filling. Fork edges to seal. Place on prepared trays. Brush tops with egg. Bake for 15 minutes or until golden brown.
STEP 3 Combine yoghurt, coriander and juice in a bowl. Serve with empanadas.