You can find empanadas sold on street corners across all of South America. They're very adaptable -- switch up the filling, or use a regular pastry to cover them. This gluten-free version uses corn meal and crisps up beautifully.
You will need
- 40ml vegetable oil + 500ml for frying
- 1 garlic clove
- 2 leeks
- 1 red capsicum
- 1 x (400g) can pinto beans
- 1 teaspoon cumin seeds
- 1/2 teaspoon smoked paprika
- Pinch salt & pepper
- 300g white cornmeal
- 450ml water
- 1/2 teaspoon salt
Coriander Dipping Sauce
- 1 bunch coriander
- 1 bunch mint, leaves
- 2 limes, juice only
- 1 long green chilli, remove the seeds and vein for a milder spice
- 2 tablespoons caster sugar
- 1/2 cup water
Recipe: Simon Toohey
15 mins to prep
30 mins to cook
In a pan add 40ml of vegetable oil on medium heat, add diced garlic, diced leeks, diced red capsicum, and a pinch of salt until the leek is translucent and the peppers have leached out their red colouring, for about 10 minutes stirring slowly.
Add the whole cumin and smoked paprika and cook for another 30 seconds.
Add the tin of pinto beans, cooking for 5 more minutes on medium heat. With a masher, mash the ingredients roughly. You don’t want the consistency of mashed potatoes as a little texture is always nice. Set aside to cool.
Mix the cornmeal, water and salt in a bowl. Very lightly spray oil on 1 sheet of baking paper or rub the oil on the paper with your fingers.
Take a golf ball-sized piece of dough and roll it to 1.5mm thick on the baking paper, as close to a circle as possible. Then with a dessert spoon lay the filling in the middle of the dough.
Pick up the baking paper and gently fold the dough in half so that the filling is being covered in the middle. Using the side of a mug you drink from, place it over the filling but only about halfway as you want to create a half-moon shape. Once pressed, take the newly formed empanada and place on a baking tray for frying. Keep going until all the filling or dough mixture is used up.
Add 500ml of vegetable oil to a pan and bring to 170–180 degrees. Fry for approximately 7 minutes or until super crisp and golden on the outside.
To make the sauce, add all the ingredients to a blender and blend until a wet sauce has formed. Serve.
Recipe: Simon Toohey