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1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
160 grams
Sweetcorn
1 carton(s)
Black Beans
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
25 grams
Red Pepper Chilli Jelly
50 grams
Greek Style Salad Cheese
(Contains Milk)
32 grams
Mayonnaise
(Contains Egg, Mustard)
100 milliliter(s)
Water for the Sauce
10 grams
Butter for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the puff pastry from your fridge to allow it to come to room temperature.
Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a colander, remove half to a bowl for later.
Add the black beans to the colander and rinse.
Heat a drizzle of oil in a large frying pan. Once hot, add the black beans and corn and stir fry for 2-3 mins.
Add the garlic, Central American style spice mix and fry for 1 min more.
Stir through the water for the sauce (see pantry for amount) and vegetable stock paste and bring to a boil, then lower to a simmer.
Mash half of the beans in the pan then cook until thickened, 3-4 mins.
Once thickened, add the butter (see pantry for amount) and red pepper chilli jelly until melted. Remove from the heat and allow to cool slightly.
Once the filling has cooled, cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).
Spoon the filling onto one half of each rectangle, leaving a 1cm border at the sides, then crumble over the Greek style salad cheese.
TIP: Don't be tempted to overfill.
Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer the empanadas to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.
In the meantime, add the coleslaw mix and mayonnaise with the remaining sweetcorn.
Season with salt and pepper and set aside.
Share your empanadas between your serving plates.
Serve with your coleslaw alongside.
Enjoy!