Master chef
Utensils
Baking tray
Bowl
Brush
Fork
Oven mitts
Paring knife
Sieve
Spatula
Tablespoon
Timer
small bowl
Cutting board
Kitchen scales
Can opener
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel the onion and garlic, finely chop. Heat the oil in a non-stick frying pan. Sauté the onion and garlic for approx. 5 mins., transfer to a bowl, allow to cool slightly. Place the beans in a sieve, rinse and drain, place in a deep dish, mash gently with a fork, add to the bowl.
Filling
Place the sweetcorn in a sieve, drain, add to the beans along with the cheese, season, mix.
To shape
Roll out the dough, cut into approx. 12 circles using a cutter (each approx. 12 cm in diameter). Place the filling in the middle of the dough circles. Beat the egg, brush the edges with the egg, fold the dough over the filling to make half-moon shapes. Press the edges down firmly with a fork. Place the empanadas on two baking trays lined with baking paper, brush with a little egg and prick several times with a fork.
To bake
Approx. 20 mins. per tray in the centre of an oven preheated to 200 °C. Remove, plate up.
| Serve with: | Salad |
|---|---|
| Tip: | Cut the rest of the dough into strips or other shapes, use to garnish the empanadas and brush with egg. |
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