Makes 12
Sweet potatoes are one of our Fall staples. They’re just so good in everything from breakfast to dessert.
Now, some of you might think of dessert when you hear Sweet Potato Empanadas (think Mexican empanadas de camote), but we’re doing a savory twist for our version. We’re stuffing our empanada dough with one of our fav dishes - Sweet Potato Hash.
We know, it might sound crazy. But we promise it’s amazing!
*Take a break from Fall Foliage Viewing to check out our delicious Fall recipes including Sweet Potato Red Lentil Soup, Cranberry Orange Scones, and Butternut Squash Soup.
Empanada Dough
2 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1/2 cup vegan margarine, cubed
egg replacer for 1 egg (follow package instructions to mix with water)
1/3 cup water
1 Tbsp apple cider vinegar
Prep
Preheat oven to 350°.
Line 2 baking sheets with parchment and dust lightly with all-purpose flour.
Empanada Dough
In a food processor, combine all-purpose flour and sea salt.
Add the cubes of vegan margarine.
Pulse until coarsely mixed.
In a small bowl, follow the package instructions for the egg replacer and mix to combine.
Add apple cider vinegar and the additional water.
Pour the wet mixture into the food processor with the dry ingredients.
Pulse to barely combine.
Pour the dough onto a clean surface and bring together with your hands.
Knead the dough gently a couple of times and form into a flat round disc.
Wrap in plastic wrap and chill for 1 hour.
Method
In a small bowl, combine water, corn starch, and raw agave nectar.
Set aside.
On a floured surface, roll out the dough to 1/4 inch thick.
Using a large round item, cut rounds of the dough.
Place 2 scoops of Sweet Potato Hash in the center of each round.
Fold the sides together to form a moon shape.
Seal the edges by pressing down with a fork on the edges.
Place the empanadas on your lined baking sheets.
Use a sharp knife to cut a small “v” shape in the top of each empanada to allow steam to escape.
Lightly brush the exposed surfaces with the agave mixture to create shine.
Bake for 20-25 minutes or until golden brown.
Notes + Serving tips
Serve immediately or store refrigerated for up to 3 days.
Reheat in a low oven for best results.
