Directions

1. Step 1

   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.

2. Step 2

   Add the whole cumin and smoked paprika and cook for another 30 seconds.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.

7. Step 7

   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.

8. Step 8

   To make the sauce, add all the ingredients to a blender and blend until a wet sauce has formed. Serve.