Butter Bean Hearts
What a winner! These treats are so great to make for a party as finger food, or indeed simply to enjoy with a nice salad for dinner. They are packed with healthy protein which is essential for growth and even my three-year-old loved them!
4 small cloves of garlic
200g sweet potato, cut into small cubes
3 small yellow squash, diced
400g tin organic butter beans, drained
400g tin organic red kidney beans, drained (reserve 1 tbsp juice)
2 cups fresh spinach
¼ cup sliced kalamata olives
2 tsp mild paprika
Pepper t o taste (the olives give the dish enough saltiness)
Frozen short-crust pastry
- Sauté onion and garlic. If you do not have a non-stick frying pan then use oil sparingly.
- Add potato, squash, butter beans, kidney beans and tbsp of kidney bean juice and stir to mix. Season with paprika and pepper.
- Add olives and spinach and cook until spinach wilts and sweet potato half-cooked.
- Cut pastry sheet into four and repeat for remaining sheets. Spoon some cooled mixture into the middle of a square and fold one corner over to the other, containing the mixture into a triangle. Press edges together so that mixture does not fall out. You can simply leave it like this if you wish or else twist the bottom corners of the triangle and bring them together into a knot so that the pastry looks like a heart.
- Bake at 200°C for around 15 mins or until pastry is golden brown.
- Enjoy on their own or with some tomato sauce for a treat.