BLACK BEAN EMPANADAS

If you cant find pizza dough, use some reduced fat puff pastry instead.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F. Line a baking tray with baking paper.

Step 2

Heat a frypan over medium heat and add olive oil. Sauté onion and butternut pumpkin for 5 to 8 minutes, until they begin to soften. Add the kale, garlic, cumin, paprika and cook for another 2 to 3 minutes, until the kale wilts. Add the beans, tomato paste, chilli sauce and 2 tablespoons of water. Cook for another 3 to 5 minutes or until most of the water has evaporated.

Step 3

Remove from heat, season and allow to cool for 5 minutes, then stir through parsley, egg and reduced fat feta cheese. Set aside.

Step 4

Taking one handful of the pizza dough at a time, roll it into a ball. Using a rolling pin, roll into a flat dough circle on a lightly floured surface. Repeat with remaining dough until you have 6 even dough circles.

Step 5

Evenly split the filling mixture into 6 and spoon a portion of the mixture onto each dough circle. With a small amount of water on your finger, spread a layer of water around the rim of the dough. Fold the dough in half to enclose the filling, press and pinch the edges tightly to seal (if you want, you can use a fork to crimp the edges). Transfer to the baking tray.

Step 6

Using the end of a sharp knife, create a slit in the top of each of the empanada (this will prevent them from bursting while in the oven). Brush the tops with whisked egg and bake in the oven for 15 minutes, flip and return to the oven for another 15 minutes, or until golden.