Vegan Receipe - 'Beany' - Mashed Bean Empanadas

Tasty, filling and satisfying home made empanadas served with lettuce with a beetroot sauce. Ideal for lunch or for dinner!

To make the sauce you will need:

○Beetroot 1/2 small
○Carrot x1 small
○Garlic x4-6 gloves
○Tomatoes x4 large
○Pink Salt or Rock Salt

To make the empanadas

Pour yellow corn flour into a mixing bowl.

Grind in some pink sea salt.

Grind in some black pepper.

Pour in some water little by little and form a dough. You can always add more water or cornflour if initially it's too wet or too dry.

 

You want a firm but moist dough. Once you have the desired texture you can then split into two.

 

Place the balls on a plastic surface (like a freezer bag/clean plastic carrier bag) and squish with your the palm of your hands to form the basic shape below. 

Once you have this basic shape use the palm of your fingers to flatten out and stretch the dough in all directions until its larger and thinner.

(Sorry no picture for this stage as yet)

Once you are happy with th thinner flattened shaped put the bean mixture in the middle and fold the other side over and fold the edges over and press down with your fingers along the edges to seal the empanada.

For the bean mixture I used some red beans that I boiled and mashed with garlic.

Once your empanadas are sealed, fry them in shallow oil on both sides until they are a lovely light golden brown on the both sides with a crispy texture. 

They are then ready to eat, here they are served with fresh crisp lettuce and a good dollop of rich beetroot sauce.

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