Mexican Beany Wrap
Try this hearty mexican bean puff pastry wrap recipe for a delicious lunch or dinner idea. Made with Jus-Rol puff pastry and served with fresh salad.
Quick Stats
Easy
24 or 32 Servings
15 minutes bake time
Mexican Beany Wrap
Try this hearty mexican bean puff pastry wrap recipe for a delicious lunch or dinner idea. Made with Jus-Rol puff pastry and served with fresh salad.
Ingredients
- 1.5kg Jus-Rol™ Puff Pastry, thawed or 3 x Jus-Rol™ Puff Pastry Sheets, thawed
- 2 large onions, finely chopped
- 4 tbsp Vegetable oil
- 2 tsp mild chilli powder
- 250 g frozen diced carrots, thawed
- 4 x 400 g cans red kidney beans,rinsed and drained
- 340 g can no added salt sweetcorn, drained
- 240 g tomato ketchup
- 350 g 30% less fat grated medium cheddar cheese
- Beaten egg to glaze
Equipment required
- Knife
- Baking Sheet
- Pastry Brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make a Jalousie
How to Make a Jalousie
Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
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- Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
- Unroll second pastry sheet still on it’s film and fold in half along its length.
- With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
- Brush border of base pastry with beaten egg.
- Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
- Open out the sheet to cover the base.
- Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
- Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
- Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
- Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
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Method
(If made using a pastry block) Makes 32
- 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.
- 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.
- Preheat the oven to 220°C (200°C for fan assisted)/425°F/Gas Mark 7.
- 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.
- 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.
- 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
- 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.
- 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.
- Preheat the oven to 220°C (200°C for fan assisted)/425°F/Gas Mark 7.
- 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.
- 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.
- Brush the top of the wraps with egg glaze and bake for 12-15 minutes, or until the pastry is risen and golden brown.
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