Mexican Bean Pasties Recipes

MEXICAN BEAN PASTIES

Mexican Bean Pasties image

Make and share this Mexican Bean Pasties recipe from Food.com.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 45m

Yield 16 pasties

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 402.8, Fat 27.6, SaturatedFat 7.9, Cholesterol 8.7, Sodium 205.9, Carbohydrate 32.1, Fiber 1.8, Sugar 1.6, Protein 7.3

BAKED BEANS AND PORK SAUSAGE PASTIES

Baked Beans and Pork Sausage Pasties image

Baked beans and pork sausage pasties. they can also be made of cheese and onion and they are just as yummy. I used to make them for my BIL Adrian when he was little.

Provided by Jane Gib

Categories Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 3

Ingredients

puff pastry
1 (8 ounce) can baked beans
1/2 lb pork sausage or 1/2 lb sausage meat

Steps:

roll out the pastry and cut into circles.
add 1 tsp baked beans and 1 tsp pork sausage.
fold the pastry in half and spread some butter or a beaten egg on top.
bake in a moderate over for 15 minute.

PASTIES II

Pasties II image

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Provided by RaiderMom

Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes

Time 2h

Yield 6

Number Of Ingredients 11

Ingredients

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

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