1smallred capsicum, (bell pepper) or half a large one, chopped
1/8tspground chilli, (optional)
1canblack beans, drained
1/2cupfrozen corn kernels
A squeeze of lime or lemon juice
4sheetsflaky puff pastry, (vegan if required)
Soy milk, or milk of your choice, to glaze
Preheat oven to 200°C (390°F) fanbake.
Heat olive oil in a saucepan over medium heat. Cook onions, garlic and red capsicum with oregano, cumin, chilli and salt for a few minutes, until softened and fragrant. Add the black beans, tomato paste and water, then simmer for 5 minutes. Use a potato masher to roughly mash some of the mixture, to create a thick but chunky texture. Stir through the frozen corn and cook for a few more minutes. Add a squeeze of lime or lemon and taste to adjust seasoning if needed.
Cut 11-12cm (approximately 4.5") circles from pastry sheets (I cut around a small bowl turned upside down). Fill each pasty with about a tablespoon of filling (avoid overfilling), lightly moisten one edge, fold in half to close, then crimp the edges together with a fork. Prick each pie with a fork a few times to let out steam. Brush with a little soy milk to glaze.
Bake for 20-25 minutes, until pastry is deep golden brown.
Nutrition information is estimate.
I use New Way Flaky Puff Pastry, which is vegan and available from most supermarkets in New Zealand. You can use the pastry you prefer, or make your own.