A yummy vegan take on a classic Argentinian dish.
- For the dough:
- 1 cup all-purpose flour
- 1 cup wholemeal flour
- 1 tsp baking powder
- ½ cup olive oil
- ½ cup Water
- For the filling:
- 2 tbsp olive oil
- 2 cups canned black beans (rinsed, drained and mashed slightly)
- 1 or 2 small potatoes, peeled and diced
- 1 brown onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin powder
- 1 tsp sweet smoked paprika
How to make:
- Preheat oven to 180°C and line a baking tray with baking paper.
- Take the all-purpose flour, wholemeal flour, baking powder and salt in a bowl. Add oil slowly.
- Use your fingertips to combine the oil and flour thoroughly, slowly add the water and knead everything as a soft dough.
- Meanwhile heat oil in a pan, add the chopped onions and sauté until translucent. Add the garlic, spices and salt to taste and sauté for another minute.
- Now add the diced potatoes, black beans and cook for a few minutes.
- Add enough water to cover the bottom of the pan. Cover and cook over medium heat, stirring occasionally until the potatoes are cooked.
- While the potatoes, divide the dough into 5-6 balls. Roll each ball into medium sized circles.
- Once the potatoes are cooked, divide the filling between the circles of flattened dough, fold each of them and seal well using a fork.
- Arrange them on a baking paper and bake for about 20 to 30 minutes until the top turns golden brown.
- Cool just a bit on wire rack before serving.