Bean and tomatillo empanadas

Roughly chop the shallot and garlic; shave the ribs from the chili and dice; husk the tomatillos and hack them up so they cook down fast and the skin pieces stay small.

Cook in hot oil in a wide pan about 10 minutes until softened and reduced to a jam-like consistency.

Add the drained, rinsed beans, lime zest and the juice of half the lime, chopped cilantro, plenty of pepper, oregano and a little sugar; hold the salt.

Add the cotija and mash some of the beans while stirring to bind the filling; taste and salt.

Divide, smash and roll the dough into twelve rounds as in part 1.

Make a second batch of the part 1 dough.

Fill with a little less than instinct says, crimp with the seam on top, and set close together on the sheet.

Brush egg wash over the outsides and sprinkle with coarse salt.

Bake at 400F / 200C until brown, about half an hour.