Cannellini bean and chorizo empanadas

Cannellini bean and chorizo empanadas

From
Bitesize Savoury
Makes
30
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1/2 onion, finely diced
1 teaspoon smoked sweet paprika
1 teaspoon ground cumin
135g chorizo sausage, finely diced
2 small tomatoes, finely diced
125ml chicken stock
400g canned cannellini beans, drained
sea salt and freshly ground black pepper
1/4 cup chopped coriander
250g crème fraîche
1 lime, juiced

Empanada dough

Quantity Ingredient
125ml warm milk
1 x 7 sachet dried yeast
1 1/2 tablespoons caster sugar
335g plain flour, sifted
225g polenta
2 eggs
90g sour cream
80g butter, melted
olive oil spray, for greasing

Method

  1. To make the dough, combine the milk, yeast and sugar in a bowl and leave in a warm place for 10–15 minutes or until frothy. Place the flour and polenta in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Lightly beat the eggs and sour cream together, then stir in the yeast mixture. Add to the flour mixture with the butter and mix well to form a dough. Knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1½ hours or until doubled in size.
  2. Meanwhile, heat the oil in a saucepan over medium heat, add the onion and sauté for 1–2 minutes or until translucent. Stir through the spices. Add the chorizo and cook for 1 minute. Add the tomato, stock and beans, bring to the boil, reduce the heat, cover and simmer for 10 minutes. Remove from the heat and mash roughly with a fork. Season with salt and pepper and stir through the coriander.
  3. Preheat the oven to 180°C. Line 2 baking trays with baking paper. Roll out the dough to 5 mm thick and, using a 7 cm round cutter, cut out 30 circles. Do not re-roll the scraps. Place 1 tablespoon of filling onto one half of each circle, brush the edges with water, fold in half and press to seal. Place on the trays, spray with oil and bake for 15 minutes or until light golden.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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