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Ipanema Empanadas

These delicious little Brazilian pasties are a perfect, no plate needed snack to share with friends and family in front of a game. From: goodhousekeeping.co.uk

FOR THE PASTRY
275g (10oz) flour, plus extra for dusting
125g (4oz) frozen butter
1 medium egg
1tsp white wine vinegar
FOR THE FILLING
3 large sweet potatoes (around 750g/1lb 11oz)
1tbsp cumin seed
1/2tsp chilli flakes
6 spring onions, finely sliced
1 x 400g can black beans, drained and rinsed
2tbsp coriander, roughly chopped
50g (2oz) smoked vegetarian cheese, crumbled, we used smoked Wensleydale
1 juice of 1 lime
2 medium eggs, beaten

In a medium bowl, mix the flour and 1½ tsp salt. Hold the butter with foil and grate into a large bowl. Toss in the flour and blend with a blunt table knife until coated. Add the egg, up to 100ml (3½fl oz) ice cold water and the vinegar, mixing to form a rough, sticky dough. Shape into a disc, wrap in cling film and chill.

Microwave the sweet potatoes for 5min, depending on their size, until soft.

Carefully cut in half and set aside to cool slightly. Scoop softened flesh into a medium mixing bowl.

In a large frying pan, toast the cumin seeds until fragrant. Add to the bowl and mix with the chilli flakes, spring onions, black beans, coriander, cheese and lime juice.

Divide pastry into 10 portions. Roll into circles at least 18cm (7in) diameter on a lightly floured surface. Spoon 2tbsp of filling on to each pastry round. Moisten edges with some of the beaten egg. Fold dough over to form a pasty shape and crimp edges to seal. Brush again with egg, sprinkle with salt. Transfer to baking sheet lined with parchment and chill for 15min.

Heat oven to 200°C (180°C fan) mark 6. Bake empanadas in oven for 35min until golden.