Delicious Black Bean Empanada (VG)

Empanadas are delicious little moon shaped pastry pockets of spiced goodness they hail from South America. I went with a black beans, chestnut mushrooms, red pepper, sweet potato filling flavoured with spice, coriander and lime juice. They make a great portable snack or lunch.

When our juicy cherry tomatoes come into season make sure to knock up a quick salsa to serve along side these.

I love homemade shortcrust pastry or if our tight on time use shop bought.

Let us know in the comments if you try them.

Lou x

Ingredients: makes 8 approx

(there will be extra bean filling left over, add to your favourite salad or heat and have with rice)

For the short crust pastry:

There is enough mix to make 16 empanadas- double the pastry recipe if you wish to make more.

  • 250g plain flour
  • 125g butter, diced, and kept cool in the fridge – dairy or non dairy
  • 1-3 tbsp milk or water
  • pinch salt

For the filling:

  • 1.5tablespoons oil
  • 1 red onion
  • 500g chestnut mushrooms, diced small
  • 1 small sweet potato, peeled and diced small
  • 1 red pepper, diced small
  • 1 (400g) tin black beans, drained
  • 1.5 teaspoons paprika
  • 1.5 teaspoon cumin
  • 1 teaspoon cajun spice or flaked chilli
  • Salt and pepper to taste
  • 1/2 fresh lime
  • chopped coriander stalks
  • To glaze: use egg wash or milk of your choice
  • To serve:
  • chopped cherry tomatoes, coriander leaves and more lime wedges


For the pastry:

  • Step 1: Sift the plain flour into a large bowl. . Add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the salt and mix again.
  • Step 2: Gradually add the liquid by starting with 1 tbsp milk or water, then adding a little more until the mixture comes together to form a dough.
  • Step 3: Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
  • Step 4: Wrap in cling film and chill for at least 20 minutes before using.

For the filling:

Step 1: Heat a wide pot on a medium heat add the oil and diced onions, cook to soften for 5 minutes. Then add the mushrooms, pepper, sweet potato, paprika, cumin, cajun spice, salt and pepper, put the lid on the pot and cook for about 15-20 minutes until all the vegetables are cooked and soft. Stir through the black beans, chopped coriander stalks, fresh lime juice and cook for a further 5 minutes, then set aside to cool.

To make the empanadas:

Step 1: Take the dough from the fridge. Divide into 8 equal pieces. Roll each piece into a ball. Take 2 pieces of parchment paper, put the dough ball in the middle of one piece, top with the second piece of parchment paper. Using a rolling pin, roll the dough ball into a thin round shape, peel back the first piece of paper. Add about a tablespoon of the bean mix, fold the bottom piece of paper over and use a big round cookie cutter or bowl to press down to seal the pastry and make a moon shape. Repeat.

Step 2: Preheat the oven 180ºC fan.

Place all the empanadas on a baking tray lined with parchment paper. And put the tray of pastries (if it will fit) in the fridge to chill again while the oven heats up- this will give you crispy pastry.

Brush with egg wash or milk and bake for 30-40 minutes until golden brown.