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🍽️ Crispy Bean Empanadas

536 kcal · 30 min · 4 servings

Ingredients

• eggs 2 pcs.
• wheat flour, Type 405 500 g
• salt 2 tsp.
• sunflower oil 150 ml
• milk 200 ml
• turmeric, ground pinch
• spring onions 45 g
• kidney beans 225 g
• corn from the can 200 g
• rolls 40 g
• rose pepper 0.5 tsp.
• pepper, black ground 0.5 tsp.
• tomatoes, chopped 75 g
• parsley, frozen 2 tbsp.
• crème fraîche 2 tbsp.

Instructions

1. 1. Put an egg, flour, 1.5 teaspoons of salt, sunflower oil, milk, and turmeric into the mixing container.
2. 2. Place the measuring cup on top and knead the dough for 2 minutes.
3. 3. Take the dough out and knead it vigorously by hand on a lightly floured surface.
4. 4. Shape the dough into a ball.
5. 5. Wrap the ball in cling film.
6. 6. Place the dough in the refrigerator for about 1 hour.
7. 7. Clean the mixing container.
8. 8. Wash the spring onions and dry them.
9. 9. Cut the white to light green parts of the spring onions into 0.5 cm wide rings.
10. 10. Put the kidney beans into a sieve.
11. 11. Rinse the kidney beans under cold water.
12. 12. Let the kidney beans drain.
13. 13. Put the corn into a sieve.
14. 14. Rinse the corn under cold water.
15. 15. Let the corn drain.
16. 16. Cut the bread rolls into 2 cm cubes.
17. 17. Put the bread cubes into the mixing container.
18. 18. Crush the bread for 10 seconds on speed 10.
19. 19. Add the drained kidney beans to the container.
20. 20. Add paprika powder, ¾ teaspoon of salt, and ½ teaspoon of pepper.
21. 21. Puree the mixture for 15 seconds on speed 7.
22. 22. Push the mixture down from the inner wall of the container with a spatula.
23. 23. Add the drained corn.
24. 24. Add the chopped tomatoes.
25. 25. Add the spring onion rings.
26. 26. Add the chopped parsley.
27. 27. Add the herb crème fraîche.
28. 28. Mix everything for 15 seconds on speed 1 in reverse direction.
29. 29. Preheat the oven to 200 °C.
30. 30. Whisk the remaining egg in a bowl with a fork.
31. 31. Divide the chilled dough into two halves.
32. 32. Take one half and knead it vigorously.
33. 33. Roll out the dough portion on a lightly floured surface until thin (approx. 1 mm).
34. 34. Cut out 16 dough circles using a cutter.
35. 35. Place 1 tablespoon of bean filling in the center of each circle.
36. 36. Brush the edges with the whisked egg.
37. 37. Fold the dough over the filling to form a semicircle.
38. 38. Press the edge firmly to avoid air bubbles.
39. 39. Braid the edge starting from one side towards the inside to seal it.
40. 40. Place the empanadas on two baking sheets lined with baking paper.
41. 41. Brush the empanadas with the remaining egg.
42. 42. Bake the empanadas one after another in the preheated oven for approx. 20 minutes.
43. 43. Take the empanadas out of the oven when they are golden brown.
44. 44. Let the empanadas cool down slightly on a cake rack.
45. 45. Serve them warm or cold as a snack, appetizer, or finger food.

Nutrition per serving

• kcal: 536
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 59 g