Crispy Black Bean Chili Empanadas By @bos.kitchen

crispy black bean chili empanadas by boskitchen display image ea

Crispy Black Bean Chili Empanadas by @bos.kitchen
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1.5 cups plain or spelt flour
1/2 cup vegan butter
1/2 tsp salt
4 tbsp water
1/4 cup dairy free milk
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2 tbsp olive oil
1/2 courgette, diced
1 carrot, diced
1 onion, diced
1 green pepper, diced
1 cup black beans
1/2 cup sweetcorn
3 garlic cloves, minced
1/2 tsp chilli powder
1/2 tsp salt
2 tsp cumin powder
1 tsp smoked paprika
1 tsp coconut sugar
4 tbsp tom puree mixed with 4 tbsp water
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Prepare pastry by adding plain flour, salt and vegan butter to a bowl and rub with your fingers until fine and crumbly. Add in water a tbsp at a time until the dough sticks together to form a dough. Flatten into a disc and set aside in the fridge to chill.
Heat a medium pan with the olive oil and sauté the courgette, carrot, onion and pepper for 10 mins until softened. Add in all remaining ingredients and bring to a gentle simmer. Simmer for 20 mins, until thick. Preheat oven to 200•c and line a baking tray. Remove dough from fridge and roll out on a floured surface to 2mm thick. Using a large cookie cutter or glass, cut out circles and brush the edges with a little dairy free milk. Fill with 1 tbsp of the chilli and fold in half, sealing the edges with your fingers and then with a fork. Brush with a little more milk and bake for 25 mins, until golden. Serve with guac, ketchup and limes!
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