Mexican Bean Pasties Recipes
MEXICAN BEAN PASTIES
Make and share this Mexican Bean Pasties recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 45m
Yield 16 pasties
Number Of Ingredients 10
Steps:
- Preheat oven to 200 Degrees Celsius.
- Lightly grease 2 baking trays.
- Heat oil in frying pan. Saute capsicum, potatoes and onion for 3 minutes until onion is tender. Add tomatoes. Cook 2 minutes.
- Remove from heat and stir in beans and cheese. Season to taste.
- Cut each pastry sheet into 4.
- Place 2 tbs filling in centre and fold in half diagonally, wetting edges with water. Seal to close with a fork pressed on edges.
- Make 2 slits on top of pastry to allow steam to escape. Brush with a little milk and sprinkle with sesame seeds.
- Bake 15-20 minutes.
Nutrition Facts : Calories 402.8, Fat 27.6, SaturatedFat 7.9, Cholesterol 8.7, Sodium 205.9, Carbohydrate 32.1, Fiber 1.8, Sugar 1.6, Protein 7.3
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MEXICAN PASTIES (PASTES) RECIPE - BETTER HOMES
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- For pastry, in a medium bowl combine flour, baking powder, and the 1/4 teaspoon salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the cold water over part of the flour mixture; toss gently with a fork. Push moistened pastry to a side of the bowl. Repeat moistening flour mixture, using 2 tablespoons of the cold water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Wrap dough in plastic wrap and chill for 30 minutes.
- Meanwhile, for filling, in a small saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 15 minutes or until tender; drain and set aside.
- In a large skillet cook lamb, onion, and garlic over medium heat until lamb is no longer pink and onion is tender. Drain off fat. Return lamb mixture to skillet. Stir in cooked potatoes, peas, cilantro, cumin seeds, and the 1/2 teaspoon salt. Heat through. Set aside.
- Preheat oven to 425°F. Grease a baking sheet and sprinkle it lightly with cornmeal; set aside. In a small bowl lightly beat together egg and the 1 tablespoon water; set aside. Divide dough into six equal-size portions. On a lightly floured surface, roll each portion into a 7-inch circle. Place 2/3 cup of the filling on the bottom half of each dough circle. Moisten edges of pastry circles with some of the egg mixture; fold pastry over filling. Press edges together with a fork to seal. Transfer pasties to prepared baking sheet. Brush pasties evenly with the remaining egg mixture. Make a small slit in the top of each pasty to let steam escape.
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- Make and chill the pastry as in the master recipe on p36 (steps 1-4). Mix the remaining pasty ingredients (except the egg) in a bowl with 1 tsp salt and plenty of freshly ground black pepper, then set aside.
- Once the pastry has chilled, roll out, fill and shape the pasties as in the master recipe (step 6), then chill for 1 hour.
- Heat the oven to 180°C/160°C fan/gas 4. Remove the pasties from the fridge and brush generously with the beaten egg. Make 3 small slits in the top of each, then bake for 1 hour until richly golden. Transfer to a wire cooling rack. Eat while still warm.
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