Whenever I get the opportunity to see my Dad, I always like to make a special meal for him. Always open to the prospect of experimenting with flavors — especially when heat is a central component! — I decided upon a Mexican meal which included these spicy black bean pastries (or "pasties") that I only slightly adapted from my now cherished copy of World Vegetarian Classics by Celia Brooks Brown.
This was also my first time making a pastry using warm water. Usually, the key to a perfect pastry is to use very cold ingredients, taking care to work quickly with the dough or to chill it before rolling. This would appear to be a variation of a hot water pastry that traditionally contains lard, typically used for savory pies. It turned out to be an ideal pastry to form over the black bean mixture. It held together nicely during the baking process, and the result was a golden brown crust. Resist the temptation to overfill the dough because the filling might seep out when baking. I mostly got it right, as only two of my pastries had a bit of black bean peaking out when removed from the oven. At least they didn't fall apart. These hand-held delights can also be served with some guacamole.
On the menu with Mushroom Quesadilla and Guacamole.
|Black Bean Pastries (Empanadas con Frijoles Negros)|
|Recipe by Lisa Turner|
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Published on April 29, 2008
Simple Mexican pastries stuffed with a spicy black bean and cheese filling