Veggie Empanadas with Feta Cheese Dressing & Dip

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• 3/4 cup kidney beans
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• ¼ cup sweet corn
• 3 tbsp. tomato paste
• 1 tsp. olive oil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ½ tsp. smoked paprika
• ½ tsp. ground cumin
• Salt & pepper, to taste
• 8 oz puff pastry
• Nonstick cooking spray, or melted butter
• Toby’s Feta Cheese Dressing & Dip

Gather all ingredients. In a medium bowl, combine kidney beans, bell peppers, corn, tomato paste, olive oil, and seasonings. Mix well.

Preheat the air fryer to 390 degrees F. Roll out puff pastry to ¼ inch thickness, then using a cookie cutter, cut out 3-4 inch circles. Place about ½ tbsp. of the veggie filling on each, then fold over and crimp closed using a fork. Grease the airfryer basket, then place the empanadas in and spray them with the nonstick spray. Alternatively, you could brush them lightly with melted butter. Bake for 7 minutes until golden brown.

Remove and let cool, serve with a ramekin of Toby’s Feta Cheese Dressing & Dip.

Enjoy your Veggie Empanadas with Feta Cheese Dressing!