Sweet Potato Empanadas
If you've been on the plan for a while, you know I'm not one to make you eat sandwhiches for lunch. I would, however, love to introduce you to this fantastic hand-held lunch if you haven't met yet.
Enter the empanada. She's the feisty latin cousin of the samosa (well in my opinion anyways). Think of a crumbly, buttery crust (without butter) filled with scrumptious sweet potatoes, spicy peppers & savory coriander. It's like a tango in pocket. It's divine. Easy to make & awesome for lunches.
Makes 8 empanadas
2 cups corn flour ( I use fine corn meal & put it in the blender until it turns into flour)
⅔ cup coconut oil
1 teaspoon salt
3 tablespoons water
1 egg whisked with a little water for an egg wash
2 C sweet potato, peeled & cubed
2 C baby spinach, chopped
1/2 red onion, minced
2 garlic cloves, minced
1 handful coriander, chopped
Salt & pepper to taste
prep 15 mins + 30 mins bake
First, make the filling.
Heat olive oil in a large skillet on medium high heat.
Add potatoes and season with salt and pepper. Cook, stirring every so often, until starting to get golden, about 10 minutes.
Remove from heat and add red onion, garlic, coriander and spinach.
Mix flour, coconut oil and salt together in a large bowl with fingers until it forms a sandy consistency. In a small bowl, whisk together egg and water.
Pour into flour and mix until it forms a ball of dough. Add a bit more water if it's too crumbly.
Refrigerate 15 minutes.
Preheat the oven to 350 degrees.
Remove dough from the fridge and cut it into 8 pieces.
Using parchment paper (or plastic wrap) carefully roll out each piece into as close to a circle as you can.
Don't go too thin or the dough will break.
Scoop a little filling onto one half of the dough round, leaving room around the rim.
Fold the other side of the dough over the top of the fillings. Press down the edges.
Repeat with remaining dough, reserving any leftover filling.
Brush the top of the empanadas with the egg wash.
Place in the oven and bake 30-35 minutes until golden.