Meatless Monday - Sweet Potato Filled Empanadas
| Sweet potato and black bean filled empanadas |
Empanadas are fun and convenient stuffed, hand held bread or pastries which are popular in many countries in Southern Europe, Latin America, and parts of Southeast Asia. They’re also one of my family’s favorite dishes to eat – and make! We fill ours with various fillings from savory to sweet.
Empanada dough
Combine in large bowl
2 cups flour
1 tsp baking powder
1/2 tsp salt
Add and mix with fork until crumbly
1/2 cup vegetable oil
Add
1/2 cup cold water
Mix until moist dough forms, then knead until it becomes a smooth ball (about 1 minute). Lift dough out and wrap in plastic wrap or place in plastic baggie. Set aside at room temperature for at least 20 minutes or up to several hours.
Prepare 2 cups of filling. Suggestions: rice, beans, and Mexican spices; variety of fruits and nuts; baked sweet potato and black beans; chickpeas and walnuts.
| Baked sweet potato, black bean, red onion and walnut filling |
When ready to use, preheat oven to 425 degrees. Divide dough into 12 equal parts. On slightly floured surface, roll out each ball into 6 inch diameter circles. Place a scant 2 Tbs of filling in the center and fold over to make a half moon. Moisten outer edge and crimp with tines of fork. Bake for 20-25 minutes. Optional toppings (depending on filling) include yogurt, salsa, guacamole, etc.
Enjoy!
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