Mexican Bean Pasties - cooking recipe

Ingredients

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

Preparation

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