Spiced Bean Pasties
800g shortcrust pastry
2 medium onions
4 cloves garlic
1 red pepper
1-2tbsp olive oil
400g sweet potatoes
650g cooked pinto beans
Salt & freshly ground black pepper
Chop the onions and red pepper fairly finely and crush or chop the garlic. Put in a large pan with a splosh of olive oil and sweat over a low heat for 10 minutes.
Meanwhile, peel the sweet potatoes and chop them into small cubes, about 1cm or a little less. Add them to the pan along with another splosh of oil, the spices, and plenty of salt and pepper, raise the heat to high and cook for five minutes. Then add the beans and mix thoroughly, remove from the heat and set aside to cool a little.
If you’re making your own pastry, now is the time to do it.
Roll the pastry out fairly thinly, but remembering it’s go to support a fair bit of substance. You’ll probably need to do only half at a time. Cut out 15cm circles from the pastry. Place a couple of dessertspoonfuls of the filling mixture just off the centre of each circle, wet the edges, fold over and seal thoroughly. Place onto lined baking trays, make a slit or two in the top of each pasty with a knife and brush with milk. Bake at 200C/Gas Mark 6 for 20 minutes, until turning golden brown at the edges.