Mexican Bean Pasties

• 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

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

olive oil, red, potato, onion, tomatoes, mexican style beans, tasty cheese, pastry, milk, sesame seeds

Taken from www.food.com/recipe/mexican-bean-pasties-132702 (may not work)