Simon Rimmer served up tasty Bean and Sweet Potato Empanadas on Sunday Brunch.

The ingredients for the Filling are: 1 tablespoon olive oil, 1 onion, chopped, 1x garlic clove, crushed, 1 carrot, diced, 300g roasted sweet potato cubes, 1 small tin of sweetcorn, 1 tablespoon tomato puree, 3/4 teaspoon ground cumin, 1 teaspoon chile powder, 1 tablespoon chopped mint and same of chopped coriander, Salt and pepper to taste and 150g black beans, drained.

For the Pastry: 300g plain flour, plus extra for dusting, 1/2 teaspoon turmeric, 1/2 teaspoon chilli flakes, 3 tbsp olive oil, Pinch of salt and 150 ml of warm water.

Serve with smoked hot habanero sauce and vegan mayonnaise and limes.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.