Ingredients
2 cups of McCain frozen peas, corn and carrots
- 1 tbsp curry powder
- 1 x small brown onion
- 1 x garlic clove
- A handful of baby spinach
- Shredded tasty cheese
- 1 x egg
- Pre made shortcrust pastry (In your freezer aisle)
- Natural yoghurt to serve
- Coriander (optional)
Method
| 1. | Pre-heat your oven to the temperature recommended on your shortcrust pastry, usually it’s around 200°C. While the oven heats lay out the pastry sheets onto bake proof paper and let them thaw for 5-10 minutes. If you’ve purchased a block of pastry, roll it out until it’s roughly 3mm thick. |
| 2. | In a frying pan add a touch of olive oil and finely diced onion and garlic. Sauté until soft. |
| 3. | Add 2 cups of your McCain frozen peas, corn and carrots to the pan. This should make enough for 4 empanadas. Toss through until thawed. |
| 4. | Add as much or as little curry powder as you like, a tablespoon should do the trick. Add your baby spinach leaves and then season to taste. Set aside. |
| 5. | Using a 12cm-diameter pastry cutter, cut 4 discs from the pastry. Spoon your curry mixture into the centre of each disc then top with a bit of grated cheese. Fold in half to create a moon shape and pinch the edges to secure. Be sure not to over fill the empanadas or they may burst. |
| 6. | Whisk your egg in a bowl and brush the top of each empanada. Place them on a baking paper and into the oven until golden. |
| 7. | Serve with natural yoghurt on the side and chopped coriander for added freshness. |
Veggie Empanadas
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Pre-heat your oven to the temperature recommended on your shortcrust pastry, usually it’s around 200°C. While the oven heats lay out the pastry sheets onto bake proof paper and let them thaw for 5-10 minutes. If you’ve purchased a block of pastry, roll it out until it’s roughly 3mm thick. |
| 2 | In a frying pan add a touch of olive oil and finely diced onion and garlic. Sauté until soft. |
| 3 | Add 2 cups of your McCain frozen peas, corn and carrots to the pan. This should make enough for 4 empanadas. Toss through until thawed. |
| 4 | Add as much or as little curry powder as you like, a tablespoon should do the trick. Add your baby spinach leaves and then season to taste. Set aside. |
| 5 | Using a 12cm-diameter pastry cutter, cut 4 discs from the pastry. Spoon your curry mixture into the centre of each disc then top with a bit of grated cheese. Fold in half to create a moon shape and pinch the edges to secure. Be sure not to over fill the empanadas or they may burst. |
| 6 | Whisk your egg in a bowl and brush the top of each empanada. Place them on a baking paper and into the oven until golden. |
| 7 | Serve with natural yoghurt on the side and chopped coriander for added freshness. |
McCain Food Service
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