Kūmara, Chipotle, Black Bean and Oaxaca Hand Pies
Made with oozing Oaxaca cheese, these Mexican-inspired hand pies are sure to become a family favourite. They pack a double chilli hit with smoky-sweet chipotle and pickled jalapeños.
Put the kūmara in a small saucepan and cover with salted water. Bring to the boil and simmer for 5-10 minutes until just cooked through, then drain and set aside.
Heat the olive oil in a large frying pan. Add the onion and fry until soft, then add the garlic, cumin seeds and chipotle and cook for one minute. Add the tomatoes, black beans and kūmara, and cook for a further 20 minutes, until the sauce has thickened. If necessary, add a little water to the pan. Stir through the jalapeños, season with salt, and set aside to cool.
Lightly roll out the pastry sheet so that you can cut 6 x 14cm rounds (you will need to re-roll the scraps to get a further 2 rounds). Place a large spoonful of filling in the centre of each round and top with the cheese, dividing it evenly between the pastries. Brush the edges with egg wash and fold the pastry over to create a half circle, then crimp or roll the edges. Arrange the pastries on a lined baking tray and chill in the fridge for at least 30 minutes before baking.
To bake, preheat the oven to 200°C. Brush the outside of the pies with egg wash, prick with a fork and sprinkle over a few cumin seeds. Bake for 30-35 minutes until puffed and golden. Cool for a few minutes before serving.
300g kūmara, peeled and cut into 1cm pieces
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp cumin seeds, plus extra for sprinkling over the pies
1 Tbsp La Morena chipotle in adobo sauce, chopped
1 tin chopped tomatoes
½ tin black beans, drained
1-3 Tbsp pickled jalapeños, roughly chopped (depending on your spice preference)
1 packet Paneton savoury pastry
1 packet Clevedon Valley Buffalo Oaxaca cheese (or mozzarella), shredded
1 egg, lightly beaten with a little water