Meat pie style black beans and nuts

Imprimer ma sélection

Preparation

Preheat the oven to 400 °F (205 °C).

In a stewpot or ovenproof skillet**, grill the chopped walnuts over low heat for 3-4 minutes or until aromatic. Set aside.

In the same stewpot or skillet, heat the oil over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic, yeast, paprika, nutmeg, allspice, clove, flour and pinch of salt. Mix well and cook for 3 minutes.

Add the soya sauce, beans, broth and thyme. Mix well. Bring to a boil and let boil for 2 minutes, then reduce heat to low.

Using a potato masher, coarsely mash the beans to obtain the consistency of a potato hash. (It isn’t necessary to mash all of the beans.)

Add the grilled nuts, mixing well. Remove from the heat.

Cut a sheet of phyllo dough in 4, balling up each piece and placing it on top of the bean hash. Repeat with the other sheets until the entire surface is covered.

Spray the whole surface with oil, and then sprinkle with a bit of paprika.

Bake in the middle rack for 18 to 20 minutes or until the phyllo is golden and cooked through.

Serve immediately, with ketchup if desired.

Leftovers can be reheated in the oven, but freezing isn’t recommended.

Notes: * To make handling easier, it’s best to defrost the phyllo dough overnight in the refrigerator. However, if you wish to use it quickly, it can also be defrosted in the microwave by first removing the plastic packaging and microwaving it as is, rolled up (without removing the parchment paper inside) for 30 to 60 seconds on full power. The remaining phyllo can be stored in the refrigerator for a few days if sealed hermetically.

** If you don’t have a stewpot or ovenproof skillet, you may use a regular skillet or a pot and transfer the mixture to a pie pan or other ovenproof dish before topping it with the phyllo dough.

Source : Loounie