Quick Pinto-Potato Empanadas Recipe

Quick Pinto-Potato Empanadas Recipe

Ingredients

Makes 4 empanadas

• 1 1/2 cups cooked or 1 can pinto beans, drained and rinsed
• 1 small baked russet potato, peeled and coarsely chopped
• 1/2 cup tomato salsa
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 sheet frozen puff pastry, thawed

Method

1. Preheat the oven to 400°F
2. In a medium bowl, mash the beans slightly with a fork
3. Add the potato, salsa, chili powder, salt and pepper
4. Mash well and set aside
5. Roll out the pastry on a lightly floured board and divide into quarters
6. Spoon the bean mixture onto the four pieces of dough, dividing evenly
7. For each empanada, fold one end of the dough over the filling to meet the opposite end of the dough
8. Use your fingers to seal and crimp the edges to enclose the filling
9. Use a fork to pierce the top of empanadas and place them on an ungreased baking sheet
10. Bake until golden brown, about 20 minutes

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