EASY VEGGIE EMPANADAS (Sweet Potato & Feta)

12 Empanadas
55 min

These are so fun and much easier than you would imagine! The perfect fun weekend meal, dinner party starter, or try them as part of a buffet spread for entertaining or as part of a picnic in the park. They are equally yummy fresh and cold and will keep for a couple days in a tight container. The filling is kept simple here, but spiced nicely. If you don’t have the right size circle cutter, try using a bowl or a mug – the exact size isn’t too important, you just might make more or less! Serve these alongside a spicy tomato salsa, guacamole, or sour cream.

EASY VEGGIE EMPANADAS (Sweet Potato & Feta)

Recipe details

  • 12  Empanadas
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients

For the Pastry

  • 50g Cold Salted Butter, cut into small cubes
  • 200g Plain Flour
  • ½ TSP Turmeric 
  • ½ TSP Chilli Powder
  • 1 Egg, beaten

For the Filling:

  • 200g Sweet Potato, grated
  • 1 Onion, finely diced
  • 3 Garlic Cloves, Crushed
  • 100g Feta, Crumbled
  • 1 Egg, beaten
  • ½ TSP Cumin
  • ½ TSP Paprika
  • ½ TSP Oregano 
  • ½ TSP Chilli Powder
  • ¼ TSP Salt

Instructions


First make the pastry. Measure the flour into a large bowl and add the turmeric, chilli powder and sprinkling of salt. Rub the cold butter into the flour gradually into it is combined and like breadcrumbs. Then add 1 beaten egg and 1 or 2 TBSP water until the dough comes together without being too dry or sticky. Knead briefly until well combined then cover with clingfilm and chill.
Preheat the oven to Fan 180 degrees°C/350 Degrees°F,
Finely dice the onion then add to a heated large frying pan with 1 TBSP Oil. Cook on a medium heat for 5-10 mins until soft but not golden , add the garlic, all the spices and the sweet potato and cook for a further 10-15 minutes until golden. Remove from the heat and set aside to cool slightly.
Roll the pastry dough thinly to around 0.1 inch thickness and cut into 4 inch circles with a circle cutter. Add the crumbled feta into the sweet potato mixture and mix. 
Spoon a small tablespoon of mixture onto one half of the pastry circle, then brush the outside of the other half with beaten egg. Folder over into a semi circle and use a fork to crimp the edges and close the shape. Transfer to a baking tray and brush with some more egg. You should get around 12 in total.
Bake in the oven for 15-20 minutes watching carefully to check they don’t overcook. You are looking for a gentle golden colour.
Serve hot with some salsa, or leave to cool as a picnic treat. 

Comments

  • Uuq26180293 Uuq26180293 on Jan 04, 2022

    I don't know metric and it's too much trouble to convert. Why not give both systems in your recipes?

    Also I need to substitute vegan ingredients. Butter is easy, but how to make these without eggs? Will aquafaba work?

  • Chispe Chispe on Jan 04, 2022

    sounds and looks delicious! I can't wait to try it

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