Smoky Empanadas

Instructions

1. 1

   Heat olive oil in a large pan over medium heat. Add diced onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.

   Tip: Don't let the garlic brown, just cook it until you smell it.

2. 2

   Add the drained black beans, smoked paprika, and cumin to the pan. Stir well to coat everything with the spices and cook for 2 minutes.

   Tip: Toast the spices for a moment to deepen their smoky flavor.

3. 3

   Fold in the chopped roasted red peppers and cook for another 2 minutes. Taste and season with salt and black pepper. Remove from heat and let cool slightly.

   Tip: The filling should be moist but not wet, so any excess liquid will make the pastry soggy.

4. 4

   Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper.

5. 5

   Roll out your thawed puff pastry on a lightly floured surface. Using a large cup or bowl as a guide, cut out circles about 12 centimeters in diameter.

   Tip: You should get about 8 circles from both sheets combined.

6. 6

   Place about 3 tablespoons of filling on one half of each pastry circle, leaving a border of about 1 centimeter around the edge.

   Tip: Don't overfill or the empanadas will leak while baking.

7. 7

   Fold each circle in half to form a half-moon shape. Use a fork to press and seal the edges firmly.

   Tip: The fork creates both a seal and a decorative pattern.

8. 8

   Place empanadas on the prepared baking tray. Beat the egg and brush it over the top of each empanada. Bake for 20 to 25 minutes until golden brown and puffed.

   Tip: They should be deeply golden for the best flavor and crispness.