Zucchini, olive and bean empanadas

Step 2

Put the butter in a saucepan with the onion, garlic, chillies and capsicum plus 50 millilitres water and a sprinkle of salt then cook over a moderate heat, stirring often, until the water evaporates and the mixture is sizzling and softened.

Step 4

Add the zucchini and olives then cook until the zucchini just starts to soften and meld into the mixture.

Step 6

Stir in the beans, chilli flakes, ground cinnamon and vinegar, and cook a few more minutes until most of the liquid evaporates. Stir in the coriander and season to taste with salt and pepper before serving (serves 6 as a side dish).

Step 8

To use as an empanada filling, refrigerate overnight. Then proceed according to the instructions below:

Step 9

To assemble

Step 11

Preheat oven to 220C (200C fan-forced).

Step 13

Take 100g dough and knead it into a pliable ball, then using a little flour, roll it into a thin round about 18 centimetres in diameter.

Step 15

Spoon two tablespoons of filling into the centre of the round, leaving a margin of dough clear, then brush egg wash around the edge.

Step 17

Fold the pastry in half over the filling, pressing the edges together to seal. Crimp the edges with a fork or twist the edge into a rope to seal then place on a baking tray and brush with beaten egg.

Step 19

Bake for 25 minutes, or until golden. Remove from the oven and allow to cool a little before serving.

Step 20

Empanada dough recipe

Step 21

If you like this recipe, try my braised beef, chorizo and roasted tomato filling.

Step 22

Find more of Dan Lepard's recipes in the Good Food Favourite Recipes cookbook.

Step 23

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