Cannellini bean and chorizo empanadas

INGREDIENTS

1 tablespoon olive oil

1/2 onion, finely diced

1 teaspoon smoked sweet paprika

1 teaspoon ground cumin

135g chorizo sausage, finely diced

2 small tomatoes, finely diced

125ml chicken stock

400g canned cannellini beans, drained

sea salt and freshly ground black pepper

1/4 cup chopped coriander

250g crème fraîche

1 lime, juiced

EMPANADA DOUGH

125ml warm milk

1 x 7 sachet dried yeast

1 1/2 tablespoons caster sugar

335g plain flour, sifted

225g polenta

2 eggs

90g sour cream

80g butter, melted

olive oil spray, for greasing

METHOD

To make the dough, combine the milk, yeast and sugar in a bowl and leave in a warm place for 10–15 minutes or until frothy. Place the flour and polenta in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Lightly beat the eggs and sour cream together, then stir in the yeast mixture. Add to the flour mixture with the butter and mix well to form a dough. Knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1½ hours or until doubled in size.

Meanwhile, heat the oil in a saucepan over medium heat, add the onion and sauté for 1–2 minutes or until translucent. Stir through the spices. Add the chorizo and cook for 1 minute. Add the tomato, stock and beans, bring to the boil, reduce the heat, cover and simmer for 10 minutes. Remove from the heat and mash roughly with a fork. Season with salt and pepper and stir through the coriander.

Preheat the oven to 180°C. Line 2 baking trays with baking paper. Roll out the dough to 5 mm thick and, using a 7 cm round cutter, cut out 30 circles. Do not re-roll the scraps. Place 1 tablespoon of filling onto one half of each circle, brush the edges with water, fold in half and press to seal. Place on the trays, spray with oil and bake for 15 minutes or until light golden.

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