Part three in the 'Maddy fucks up dough' series - these were originally going to be empanadas, but I fucked up the (cornmeal) dough. I either bought the wrong kind of cornmeal, put the wrong amount of water in it, or left out another flour I should also have added - it's a mystery for the ages. As such, these are now blackbean pastries with green mole. So they're in no way 'right' but they were 'good'.
Makes about 20 pastries
200g Dried Black Beans
3 Cloves of Garlic, crushed
One brown onion, finely chopped
One big red chilli, finely chopped (with or without seeds - do you)
Couple of handfuls of corriander, finely chopped
2 cups roughly chopped baby spinach
1-2 packets (6 - 8 sheets) puff pastry
Salt and pepper to taste
1/2 Bunch coriander
1/4 bunch mint
1/2 cup sunflowerseeds
1/2 cup pepitas
1/4 cup sesame seeds
1 Cup green tomatos, chopped roughly (if you don't know someone with a tomato plant that you can grab the unripe ones off, red ones would probably do, it just wouldn't be as aggressively GREEN as mine).
2 cups spinach
1 Cup olive oil
a lot of salt
Cook the black beans according to the instructions on the pack (generally you boil them for like 30-40 minutes. You can also soak them overnight THEN cook them. I'm sure this has some benefit. But what?). Roughly chop and cut the skin off the pumpkin, then boil until soft (it needs to be quite soft to hold everything together).
Cook the onion, garlic and chilli in a pan with some oil until the onion is translucent, then add the cooked blackbeans and pumpkin. Mix everything so it all comes togther into a bean-y paste. Add the spinach and the coriander.
Let the pastry defrost for 10-15 mins, then cut some circles out by going around the edge of a saucer (you want the circles to be about lady palm-sized). You're aiming for about 4 circles out of every sheet (I did some big and some small circles cause by this time I was so mad about the empanada dough that I'd p much given up). Put about one teaspoon of blackbean and pumpkin mixture in the middle of each circle. Fold over the top to make a semi-circle, then seal the edges by pinching the pastry and folding it over (I didn't really describe that well but you'll work it out).
Now, make the weirdest most inauthertic mole ever. I just read the 'mole verde' section of this article and winged it from there, so I have no idea if it tasted right. It was kind of like a salty green-juice, so if you just wanna go with hot sauce or leave them plain I won't blame you.
Toast the seeds in a fry pan. When they're toasted, blitz (you will need a blender or food processor for this one) together with the herbs, spinach, tomato and olive oil to form a kind of 'smoothy' consistency. Add the juice of the lemon and taste. Add salt, more lemon and oil until it starts talking less like a juice and more like a sauce.