Empanadas with vegetables

Serves : 4

Preparation time: 30 minutes

Cooking time : 30 minutes

Ingredients

Topping

• 500 ml (2 cups) chickpeas
  
• 250 ml (1 cup) black beans
  
• 1 onion, chopped
  
• 2 garlic cloves, chopped
  
• 125 ml (1/2 cup) vegetable stock
  
• 8 ml (1/2 tbsp.) cumin seeds, ground
  
• 8 ml (1/2 tbsp.) coriander seeds, ground
  
• 15 ml (1 tbsp.) Tex Mex blend
  
• Salt and pepper to taste
  

The dough

• 350 gr (12 1/2 oz) wheat flour
  
• 150 gr (5 ¼ oz) corn flour
  
• 125 ml (1/2 cup) Becel Original
  
• 190 ml (3/4 cup) water
  
• 1 pinch salt
  
• 15 ml (1 tbsp) sweet paprika
  

Gilding

• 15 to 30 ml (1 to 2 tbsp.) Becel Original
  

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
   
2. In a saucepan over medium heat, simmer the chickpeas, black beans, onion, garlic, broth, cumin, coriander and Tex Mex blend for 10 minutes.
   
3. Leave to cool.
   
4. Meanwhile, in a bowl, mix wheat and corn flour, salt and paprika.
   
5. Add the Becel.
   
6. Gradually add the water until the dough is smooth and firm.
   
7. Using a rolling pin, roll out the dough on the work surface and cut out 6” circles with a pastry cutter.
   
8. In the center of each pastry circle, spread the prepared filling and fold over the pastry edges to form small turnovers.
   
9. Brush the surface of the turnovers with Becel.
   
10. Place the turnovers on an ovenproof tray lined with a silicone mat and bake for 20 minutes.
    
11. Serve with guacamole and hot sauce.