for 8 pieces

Filling

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
1 tbsp	tomato puree
1 tin	red kidney beans (approx. 210 g), rinsed and drained
8	cherry tomatoes, quartered
1 tsp	ground cumin
1 tsp	hot paprika
¼ tsp	salt
½ dl	water
1 bunch	parsley, finely chopped

Pastry dough

4 tbsp	water, chilled
½ tbsp	ground psyllium (5 g)
100 g	chickpea flour
100 g	gluten-free flour (Betty Bossi Universal Baking Flour Mix)
½ tsp	salt
80 g	lactose-free butter, cold, cut into pieces
½ dl	water

To shape

1	egg yolk, beaten

How it's done

Filling

Heat the oil in a frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the tomato puree and cook briefly. Mash half of the beans with a fork, add the rest of the beans and the tomatoes, mix, season. Pour in the water, reduce for approx. 1 min. Add the parsley, mix, allow to cool slightly.

Pastry dough

Place the water and psyllium in a cup and mix well until it forms a jelly-like mixture. Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water and psyllium mixture to the bowl, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and leave to stand at room temperature for approx. 10 mins.

To shape

Roll out the dough between two sheets of baking paper to 4 mm thick. Cut out 8 circles (each approx. 12 cm in diameter). Brush the edges with egg yolk, place 1 tbsp of filling on the lower half of each circle, fold the other half over the top, press down firmly using a fork. Place the empanadas on a baking tray lined with baking paper, brush with the rest of the egg yolk and prick several times with a fork.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly and serve just warm.

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