Mexican Beany Wrap

Method

(If made using a pastry block) Makes 32

1. To make the filling, cook the onions in the oil over a medium heat for 5 minutes until softened. Add the chilli powder and carrots and cook together for 3-4 minutes. Remove from the heat.
2. Using a potato masher, mash the beans to break them up (leaving about a third whole), then add them to the pan along with the tomato ketchup and sweetcorn and fold together. Season if needed.
3. Preheat the oven to 220°C (200°C for fan assisted)/425°F/Gas Mark 7.
4. Cut the pastry into four and roll each piece out to approximately 27x50cm. Trim the edges straight and cut into 12.5cm squares so there are 32 portions in total from the block of pastry. Leave the pastry to rest for 5 minutes.
5. Spoon about 2 tablespoons of the beany filling down the centre of each piece of pastry, diagonally from one corner to the other and scatter over a little cheese on each. Brush the outside corners of the pastry with a little egg and fold over to form a ‘wrap’. Continue to fill the rest of the pastry squares with the filling and then transfer to baking sheets.
6. Brush the top of the wraps with egg glaze and bake for 12-15 minutes, or until the pastry is risen and golden brown.

(If made using pastry sheets) Makes 24

1. To make the filling, cook the onions in the oil over a medium heat for 5 minutes until softened. Add the chilli powder and carrots and cook together for 3-4 minutes. Remove from the heat.
2. Using a potato masher, mash the beans to break them up (leaving about a third whole), then add them to the pan along with the tomato ketchup and sweetcorn and fold together. Season if needed.
3. Preheat the oven to 220°C (200°C for fan assisted)/425°F/Gas Mark 7.
4. Open the pastry sheet and divide into two width ways, then divide each width into four equal squares approximately 10.5cm, repeat with the other two sheets making 24 squares. Leave the pastry to rest for 5 minutes.
5. Spoon about 2 tablespoons of the beany filling down the centre of each piece of pastry, diagonally from one corner to the other and scatter over a little cheese on each. Brush the outside corners of the pastry with a little egg and fold over to form a ‘wrap’. Continue to fill the rest of the pastry squares with the filling and then transfer to baking sheets.
6. Brush the top of the wraps with egg glaze and bake for 12-15 minutes, or until the pastry is risen and golden brown.