Sweet Potato Empanadas



Preheat the oven to 200°C. (Gas Mark 6/400°F). Prick the surface of the sweet potatoes with a knife and roast for one hour.


Remove from oven and split the skin of the potato so the flesh can cool slightly.


In a mixing bowl, mix both the flours with the cornmeal and salt.


In a small bowl, mash the sweet potato with coconut oil until smooth.


Add the sweet potato to the flour and mix until a smooth dough forms. It should come easily into a ball, so if you need more flour or water, add until it is firm enough to roll with.


Gather into a ball, divide each half and cover in cling film. Refrigerate for one hour.


In the meantime, you can get on with the filling. In a large pan, heat the oil and onion, just before it begins to brown. Add in the leek and sweat it for a further two minutes.


Add in the tempeh, followed by the garlic and cumin.


Pour in the Madeira wine and liquid aminos or soy sauce, along with the tomato puree and water. Stir the mixture through so everything is well combined, and leave to simmer for five minutes so it can thicken.


Season to taste, then take off the heat and transfer to a separate bowl to cool.


Now it’s time to assemble your empanadas. Preheat the oven to 180°C (Gas Mark 4, 350°F) and grease and line a large baking tray.


On a lightly floured surface, unwrap the first ball of dough, and roll out to about 5mm thick. Using a 10cm circle cutter, stamp out as many circles as you can.


Put a heaped teaspoon of filling in the centre of each pastry circle. Moisten the edges with a little water, then press the edges together to form a filled empanada.


Place on the baking tray and repeat until all the pastry is used up. Crimp the edges of the empanadas with a fork to seal, and brush over with a little soy milk to add a shine.


Bake for 20 to 25 minutes until the empanadas have browned, and serve with a fresh salad or sweetcorn salsa.


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