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+Empanadas intensesalty
+15
+Crispy empanadas filled with spiced black beans and mozzarella.
+---
+Wheat flour|500|g
+Water|150|ml
+Butter|100|g
+Salt|0.5|tsp|pastry base
+
+Red bell pepper|60|g
+Salt|2|tsp
+Pepper|1|tsp
+Cayenne pepper|0.5|tsp
+Ginger|2|tsp
+Mozzarella|180|g
+Cooked black beans|450|g
+Lime juice|45|ml
+---
+Heat the water and butter in a saucepan until the butter is fully melted, then turn off the heat.
+Let the mixture cool to about 45 °C (warm to the touch, not hot).
+Pour the warm mixture over the flour and knead until you have a ball of dough.
+Knead the dough on the work surface until smooth and no longer sticky.
+Cover the dough with a damp cloth and let rest at room temperature.
+Sauté the black beans with the vegetables and season with pepper, salt, cayenne and ginger; drain excess liquid and add mozzarella and lime juice.
+Roll out the dough and cut 15 circles; place a little filling in the centre of each circle.
+Moisten the edges, fold into a half-moon and pinch firmly to seal.
+Bake the empanadas 20 min at 200 °C until golden and crispy.
+---
+Base pastry: 1 kg flour = 70 mini or 35 medium; here half batch for ~15 (adjust count to size).
+The water-butter mixture must be warm (about 45 °C) so it doesn't cook the flour.
+Knead until the dough no longer sticks; add a few drops of water if too dry.
+Don't overfill to avoid the filling leaking during baking; check the edges are well sealed.
+Preheat the oven to 200 °C and watch the colour to avoid burning the empanadas.
+---
+empanada
+savoury
+black-beans
+oven
+---
+Easy
+Optional
+No
+By hand ~ cutlery
+Medium
+Strong
+Medium
+Crust softens when cool
+Very salty filling