Black Bean Empanadas

Ingredients 2 tsp. olive oil 4 green onions, finely sliced 2 cloves garlic, crushed 1 small sweet potato, chopped 2 Tbsp. fresh coriander, chopped ½ tsp. paprika 1 tsp. ground cumin 1 can black beans, drained and rinsed 2 Tbsp. jalapeños, finely chopped 2 Tbsp. tomato paste 1 Tbsp. Mexican hot sauce ½ cup shredded cheese Salt & pepper 6 sheets rolled pie crusts 1 egg, lightly beaten

Directions 1. Preheat oven to 375°F. 2. Heat oil in the Chef Series Frypan over medium heat. Add spring onions and garlic, cook until softened. Add sweet potatoes, cook until just soft. 2. Add in coriander, paprika, cumin, black beans and jalapeños, tomato paste, Mexican hot sauce and cheese and stir well. Season with salt and pepper. Turn off heat and set aside to cool. 3. Place Silicone Baking Sheet with Rim on a baking sheet. 4. Using the round side of the Empanada Maker, cut rounds out of the pastry. Repeat this process until you have 12 pastry rounds.

You may need to re-roll pastry. Place a round on the teeth-side of the Empanada Maker. Wet pastry edge with beaten egg. Place a heaping tablespoon of the black bean filling in the center of the pastry and close, pressing tightly to Seal. Place filled empanada on the Silicone Baking Sheet with Rim. Repeat this process using all filling. 6. Brush empanadas with remaining egg and bake for 20 minutes or until golden brown. 9