Toast empanadas

Name: Toast empanadas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g deep-frozen thick beans; 7-10 Tbsp Salt; 100 g Celery; 1 medium red onion; 1/2 bunch Mint; 4-5 Tbsp Olive oil; 7-10 Tbsp Juice of 1/2 lime; 7-10 Tbsp black pepper; 75 g Chorizo sausage; 100 g Fresh goat cheese; 7-10 Tbsp grated peel of 1/2 lime; 3 Eggs (size M); 12 discs Sandwich toast slices; 150 g Breadcrumbs; 8-10 Tbsp oil for baking

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g deep-frozen thick beans
7-10 Tbsp Salt
100 g Celery
1 medium red onion
1/2 bunch Mint
4-5 Tbsp Olive oil
7-10 Tbsp Juice of 1/2 lime
7-10 Tbsp black pepper
75 g Chorizo sausage
100 g Fresh goat cheese
7-10 Tbsp grated peel of 1/2 lime
3 Eggs (size M)
12 discs Sandwich toast slices
150 g Breadcrumbs
8-10 Tbsp oil for baking

Directions

1
Cook the beans in boiling salted water for 3 minutes. Drain, rinse with cold water and let drain. Press the seeds out of the skin. Clean and wash the celery. Cut into very fine cubes. Peel and finely dice onion.
2
Wash the mint, dab dry, put some aside for garnishing, cut the rest into fine strips. Mix beans, celery, mint and onion. Stir in olive oil and lime juice. Season to taste with salt and pepper.
3
Cut the chorizo into small cubes. Stir goat cheese with lime zest until smooth, add chorizo and season with pepper. Whisk eggs. Cut out circles (9 cm Ø) from the bread slices.
4
Roll flat with a cake roll. Place 2 teaspoons of filling on each toast circle, brush the edges with a little egg. Fold up and press the edges firmly together. Turn first in the remaining egg, then in breadcrumbs.
5
Heat the oil in a deep frying pan. Fry the empanadas in portions until golden brown. Drain on kitchen paper. Serve together with the bean salad, garnish with mint.