Mexican Taco Empanadas – finger food for babies 6 months
This Easy Empanada Recipe is the perfect finger food for babies 6 months. They also work so well as a healthy lunchbox recipe for older kids.
Ingredients
- 1-2 tbsp olive oil
- 1 medium onion finely diced
- 1 clove garlic
- ½ red bell pepper finely chopped
- Large handful frozen peas
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp tomato purree
- 60 ml water
- Tin mixed beans or use kidney beans
- 140 g self raising flour
- 190 ml Greek yogurt or use natural
- Egg wash or a little olive oil if egg free
- Coriander to serve.
Method
- Preheat oven to 180ºC/350ºF.
- Heat the oil in a pan, then add the onion and gently fry until soft. Add the garlic, bell pepper, frozen peas and cook for until the peas become soft.
- Add in the spices and cook for a minute until fragrant, then finally add the tomato purree, water and beans. Using the back of the spoon smash the beaans to break them apart so they are super safe for smaller babies starting weaning. Remove from the heat and leave aside until ready to use.
- To make the dough, mix the flour and yogurt together in a bowl until it comes together. Empty onto a lightly floured surface and knead gently. Then using a roll pin, roll it out thinly and cut out roughly 12 circles using a cutter roughly 100mm (3.8”) in size.
- Brush a little egg or olive oil around the outside, then spoon a litte of the bean mixture into the centre. Fold over and use a fork to press down. Place onto a lightly oiled baking dish and brush with a little egg or oil.
- Bake for 25 minutes until golden brown.
- Serve with a sprinkle of coriander.
*