Categories: Vegetarian

Mexican empanadas with minced peas

Simple

Preparation time: 15 minutes | Cooking time: 20 minutes

20-40 min

Swap your sandwiches for these delicious Mexican empanadas with ground peas! These empanadas are the perfect lunch dish. We fill the pastry parcels with green bell pepper, jalapeño, and ground peas, among other ingredients. Serve with a refreshing lime crème fraîche!

Swap your sandwiches for a surprising lunch and choose Mexican empanadas! We fill these pastry parcels with ingredients like green bell pepper, corn, and ground peas. The jalapeño gives the dish a spicy kick. Serve with a homemade lime crème fraîche for a refreshing contrast.

Preparation

Preheat the oven to 180°C. Remove the stem and seeds from the green bell pepper and cut it into 2 cm cubes.

Remove the stem and seeds from the jalapeño and slice it into half rings. Grate the zest of the lime (don't grate the white part, as it's bitter), halve it, and squeeze out the juice.

Prepare the Knead and Ready Pulse Mince - Spicy seasoned according to the instructions on the packaging.

Heat the olive oil in a pan and sauté the ground peas, green bell pepper, corn, and jalapeño for 2 minutes. Add the diced tomatoes, black pepper, sea salt, and grated cheese, stir, and turn off the heat.

Roll out the quiche and tart dough and cut out 8 circles with the cutter. Spread the ground beef mixture over the circles, leaving a 1 cm border around the edge. Moisten the edges of the dough with water, fold the dough over, and press it down with a fork.

Divide the empanadas over a baking sheet lined with baking paper and place in the oven for 20 minutes.

Meanwhile, mix the lime zest and juice with the crème fraîche.

Serve the empanadas with the lime crème fraîche.