Zucchini olive and bean empanadas
Ingredients
- 50g butter or oil
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and sliced
- 1 or 2 fresh jalapeno or other medium-heat chillies, sliced
- 1 fresh green capsicum, stalk and seeds removed, flesh diced
- 200g zucchini, chopped into small cubes
- 80g sliced, pitted green olives
- 100g broad beans, peeled and cooked (or sliced and cooked green beans)
- 1 tsp chipotle or other chilli flakes
- ½ tsp ground cinnamon, or to taste
- 2 tsp white wine vinegar
- handful of chopped fresh coriander leaves
- salt and pepper
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