Name: Empanadas
Prep time: 30 min
Cook time: 45 min
Yield: 15
Ingredients: FOR THE DOUGH; 350g (3 cups) cornmeal; 400-440ml (2 cups) water; 1 tsp ground cumin; ½ tsp dried coriander; ¼ tsp garlic powder; 1 tbsp vegetable oil, plus extra for brushing; ½ tsp salt; FOR THE FILLING; 300g (10½oz) white potatoes, peeled, cubed, cooked until tender; 1 tbsp vegetable oil; 1 white onion, peeled, finely chopped; 2 garlic cloves, peeled, minced; ½ a red bell pepper, finely chopped; a bunch of spring onions, chopped; 200g (7oz) chopped tomatoes; 2 tbsp fresh coriander, chopped; 300g (10½oz) tinned black beans, drained, rinsed; ½ tsp smoked paprika; ¼-½ tsp cayenne pepper; salt and freshly ground black pepper, to taste; fresh lime, to serve; tomato salsa, for dipping

VMG Recipes