Empanadas sin carné

Preparation time: 40 minutes; Cooking time: 25 to 30 minutes for the filling; 30 minutes for the empanadas; Recipe for 16-20 small empanadas (9 cm diameter circle) 

For the stuffing
1 red onion  
1 garlic clove  
1 carrot  
1 red bell pepper  
80 g canned kidney beans, drained 
60 g corn, drained 
2 tomatoes  
1 tablespoon tomato paste  
1 teaspoon paprika 
1 pinch cumin  
3-4 sprigs coriander   
Le Paludier de Guérande fine salt 

For the accompanying sauce
1/2 onion  
1 garlic clove  
15 cl tomato pulp  
1 pinch Espelette pepper  
1 pinch cumin  
Salt 
Pepper  
Coriander 

To make the empanadas
1 egg yolk  
2 shortcrust pastas  
A little grated Parmesan cheese 

1. Making the stuffing
Peel the onion and carrot and degerm the garlic.
Then crush the garlic clove and cut the onion and carrot into small cubes.  
Wash, core and cut peppers into thin strips.  
Cut tomatoes into small pieces.  
Pour a dash of olive oil into a saucepan.  
Sauté the onion, crushed garlic and carrot pieces for 5 minutes, then add the bell pepper, tomatoes, beans and corn, drained well.  
Add a spoonful of tomato paste, then paprika, cumin, salt, pepper and chopped coriander.  
Cover and cook over a low heat for around 20-25 minutes, stirring regularly.
Cook for a further 10 minutes, uncovered, to allow the cooking juices to evaporate and the mixture to cool completely.

2. Making the sauce 
Crush the garlic clove.  
Peel and chop onion.  
Sauté onion and garlic in olive oil for 5 minutes.  
Add tomato pulp, Espelette pepper and cumin.  
Season with salt and pepper.  
Cook over a low heat for ten minutes, then add a little chopped coriander at the end.

3. Preparing the empanadas 
Roll out the shortcrust pastry.  
Using a pastry cutter or bowl, cut out pasta rounds 9 to 10 cm in diameter.   
Place a teaspoon of Parmesan cheese on half the rounds (leaving a cm free at the edges). 
Place a tablespoon of cold, drained filling in the center.  
Using a finger, add a little water to the edge of the dough and fold over to form the empanadas.  
Seal both sides with a fork to prevent them from opening during cooking.  
Repeat until all ingredients are used up.  
Place empanadas on baking paper.  
Brush with egg yolk and brown.  
Bake at 180°C for 25-30 minutes.  
Serve hot with sauce.