Monday, June 3, 2013

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

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.


What's your favorite empanada filling?

Follow WomensEndurance on Twitter
Like Women's Endurance Gear on Facebook


  1. Those are really yummy and with such a simple dough, pretty much any filling can be used.

  2. Those look great! I've never had one!

  3. Those look delicious! Just forwarded a link to this to my wife to see if she'll try them :)


Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

Related Posts Plugin for WordPress, Blogger...