Spicy bean turnovers

By Lucy Nunes

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat
Course: Entree, Finger food, Lunch, Side dish, Snacks
Favourite flavours: Beef, Cakes/baking, Easy recipes, Spicy

INGREDIENTS

1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
300g beef mince
1 teaspoon chilli flakes
1 teaspoon ground cumin
420g can baked beans
1 cup (120g) frozen peas
¼ cup chopped coriander
3 sheets frozen shortcrust pastry, thawed
natural yogurt, to serve

METHOD

1. Preheat oven to 220°C or 200°C fan. Line two baking trays with baking paper.

2. Heat oil in a large frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Add mince and cook on high for 5 minutes, stirring to break up any lumps, until brown. Stir in chilli flakes, cumin, beans, peas and coriander. Season to taste and set aside to cool.

3. Cut pastry sheets into quarters. Place ¼ cup of bean mixture on each piece, moisten edges with water and fold to enclose filling. Press edges with back of a fork to seal. Bake on prepared trays for 20 minutes, until golden. Serve with yogurt.

MESSENGER