Recipe: Delicious Vegan Empanadas con Sweet Potato Jalapeño Filling!
Two of my fave cosas come together for this delicious vegan empanada recipe: potatoes y bread! Luckily, being vegan means I get to keep both in my recipe rotation. These delightful dough pockets are flaky y moist and pair perfectly with the spicy but low key flavor of the jalapeño and sweet potatoes.
Here’s the deal, I love trying out new dishes, but if it’s too complicated, I won’t make it more than once (probably). These tasty pieces of joy are so simple, I would make them once a week! Added bonus: they keep really well. The recipe below makes about 12 empanadas, and that means I have enough to feed dinner to at least 4 people and pack 1 in my lunch for a few días!
- 1 Green Bell Pepper (small dice)
- 1 Small – Medium Russet (Red) Potato (small dice)
- 1 Medium Sweet Potato (peeled, small dice)
- 1/2 Medium White Onion (small dice)
- 1 Jalapeño (diced)
- Salt & Pepper
- 1 tbsp Cumin
- 1 tbsp Olive Oil
- season salt to taste
- 2 Cups Whole Wheat Pastry Flour
- 2 Cups All Purpose (Unbleached) Flour
- 1 1/3 Cups Vegan Butter
- 12 Tbsp (very) Cold Water
- 2 tbsp Vegan Butter (melted)
The dough portion for this recipe is adapted from the rockstar duo over on MinimalistBaker.com, and it was originally intended for berry pop tarts (which, by the way, are also super amazing). The dough is basic though. So, you can add in whatever filling you want, sweet or savory!
1. Preheat oven to 350 degrees.
2. Follow MinimalistBaker’s easy, peasy instructions and have your dough ready to go.
Note: I roll out the dough and use a basic biscuit cutter to divide it into the right amount of pieces (you should get 24 total, 2 pieces for each empanada). The biscuit cutter makes perfectly round sections. You can either manually reshape the pieces or just say the hell with it and make cute round (although out of the ordinary) empanadas.
3. For the filling, season the potatoes with the cumin and season salt (to taste) in a small – medium sized bowl. Add the olive oil to the bowl and mix to thoroughly coat all the potatoes.
4. Add in the chopped onion, bell pepper and jalapeño and mix to coat.
5. Spray a large non-stick sheet with cooking oil OR place a piece of aluminum foil on a regular baking sheet and spray the foil. Pour the seasoned/oiled potatoes/pepper/onion mixture on the prepared sheet and spread evenly.
6. Place the baking sheet and potato mixture in the oven and bake for 35 – 40 minutes or until the potatoes are thoroughly cooked through. They should sizzle a little, and you should be able to pierce any of the potatoes easily with a fork!
7. Remove the mixture from the oven and let it cool to just warm or room temperature.
8. You need to purée the mixture. You can either manually mash it with a potato masher or use a high speed blender or mixer. You want the filling to be smooth. Taste test and add salt, cumin, or pepper as needed to your preferences.
9. Take another (or the same) baking sheet and line it with parchment paper. Place 12 of the dough pieces on the sheet and top each with 1 tbsp of the finished filling.
10. Using your pointer finger dab cold water (left over from prepping dough) around the edge of each piece on the baking sheet. Then take the remaining 12 dough pieces and place on top of the filled/moist pieces. Press the edges down around the filling. Some may spill out, that’s fine.
11. Using a fork, further press the edges together all the way around to reach the effect pictured above. You should also poke at least two sets of holes in the top of your empanadas. Then brush the tops with the melted butter.
12. Place your filled and buttered empanadas in the already/still heated oven and bake for 30 – 35 minutes or until golden brown and crispy on the outside.
You can serve the finished Sweet Potato Jalapeño Empanadas with fresh gaucamole, salsa, crema, or honestly, eat them on their own. I also like to serve up some homemade refried black or pinto beans (whatever is on hand in my pantry). If I’m having people over, I’ll probably whip up some margaritas or sangria and serve cupcakes for dessert!