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Sweet potato & blackbean Empanadas;
The are so tasty and easy to make, they make a great lunch, dinner, food on the go, picnic or party food. We use puff pastry but traditionally short crust pastry is used, also adjust the filling to what you have as its very easy to adjust to your liking! enjoy
Peel and chop the onion into small dice pieces. Peel and finely chop the garlic. Chop any rough pieces from the sweet potato and chop into bite size pieces.
Heat a large non-stick wide pan, with 1 tbsp of oil over a high heat. When hot add the onions, reduce heat to medium, cook for 2-3 minutes until soft, add the garlic, chilli flakes and salt, mix well and cook for 1-2 minutes. Add the sweet potato and 1-2 tbsp of water and cover with a tight lid. Cook for 5-8 minutes stirring occasionally until the sweet potato is cooked through.
While the potato is cooking, drain and rinse the blackbeans, mashing slightly. Chop the fresh coriander including the stalks. Line 2 baking trays with parchment paper Unroll the sheets of pastry and cut in half and trim the corner from each rectangle, leaving you a rough circle (if making 4 larger) or if making 6 smaller – use a bowl approx 15cm wide to help mark – cut 3 smaller circles from each sheet of pastry – 6 total. Transfer the cut pastry to the lined baking sheets.
When the sweet potato mixture is cooked, remove from the heat, add the chopped coriander and squeeze in the juice of 1 lime. Mix well and pop in the fridge to cool for 5 mins.
Divide the mixture evenly between the cut pastry circles, heaping it in the centre leaving yourself enough pastry around the edge to cover the filling. Pull the pastry together in the centre over the filling and crimp together to seal making a half moon parcel. Brush with plant milk of choice.
Bake in the oven for 25 minutes until golden brown. Serve with your favourite salads or side. Enjoy!