Mexican Bean Pasties Recipe

Name: Mexican Bean Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon olive oil; 1 red capsicum, seeded and chopped; 1 potato, peeled and chopped; 1 onion, chopped; 2 tomatoes, chopped; 420 g mexican style beans, drained; 1 cup tasty cheese, grated; 4 sheets frozen puff pastry, thawed; milk, for glazing; 2 tablespoons sesame seeds

Servings: persons

1 tablespoon olive oil
1 red capsicum, seeded and chopped
1 potato, peeled and chopped
1 onion, chopped
2 tomatoes, chopped
420 g mexican style beans, drained
1 cup tasty cheese, grated
4 sheets frozen puff pastry, thawed
milk, for glazing
2 tablespoons sesame seeds

1
Preheat oven to 200 Degrees Celsius.
2
Lightly grease 2 baking trays.
3
Heat oil in frying pan. Saute capsicum, potatoes and onion for 3 minutes until onion is tender. Add tomatoes. Cook 2 minutes.
4
Remove from heat and stir in beans and cheese. Season to taste.
5
Cut each pastry sheet into 4.
6
Place 2 tbs filling in centre and fold in half diagonally, wetting edges with water. Seal to close with a fork pressed on edges.
7
Make 2 slits on top of pastry to allow steam to escape. Brush with a little milk and sprinkle with sesame seeds.
8
Bake 15-20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 red capsicum, seeded and chopped, 1 potato, peeled and chopped, 1 onion, chopped, and more.

Yes, Mexican Bean Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Bean Pasties

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