Chicken and bean puff pastry empanadas Recipe | Food Network UK

Ingredients

• For the filling
• 4 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, pressed
• 1 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 (450g) tin black beans, drained, rinsed well
• 250g finely shredded cooked chicken
• Salt and black pepper
• 1/2 cup packed fresh coriander leaves
• For the assembly
• 1 package prepared puff pastry
• Flour, for rolling out pastry
• About 4 tbsp vegetable oil, for brushing
• For the tomato and pineapple salsa fresca
• 500g ripe tomatoes (about 3 medium), roughly chopped
• 1 (425g) tin pineapple pieces, juice strained
• 1 clove garlic, roughly chopped
• 1 small jalapeno chilli, seeded, finely minced
• 3 green onions, finely sliced into 1/3-cm rounds
• 1 lime, juiced
• 2 pinches caster sugar
• Salt