To make eight em­panadas, use a 14cm plate as a guide.

Homes+ (Australia) - - EASY FOOD -

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.


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