Sweet Potato Empanada (Vegan)

December 11, 2018

This recipe is Gluten Free, Vegan & Vegetarian.



Foil Paper

Roasting Tray

Medium Saucepan/ Frying Pan

Large Mixing Bowl

Fork or Potato Masher

Large Knife for Chopping

Small Knife for Peeling

Chopping Board

Food Processor

Cup Measures

Teaspoon & Tablespoon Measures

Rolling Pin

Plain Round Cookie Cutter 8cm or size of your choce

Baking Tray Line with Silicone Paper

To Make the Filling:

300 g Purple Skinned Potato

300 g Orange Sweet Potato

1 Small Brown Onion - Finely Diced

3 Spring Onions - Finely Diced

1/2 bunch of Coriander - Wash/ Spin & Finely Chop

1/2 bunch of Spinach - Wash/ Spin & Finely Slice

2 tsp Ground Cumin

Corn or Veg Oil

3 tbsp Jamaican Curry Powder (Malaysian Curry Powder also works well)

Water to bind

Salt & Pepper to taste

To Make the Pastry:

600 g Gluten Free Plain Flour (need extra for rolling)

2 tsp Ground Turmeric Powder


1 tsp Salt

1 cup Iced Water to Bind


1Pre-heat oven to 180°C

2Wrap the Purple Skinned Potato & Sweet Potato in Foil & Bake until soft

3Peel the Purple Skinned Potato & Sweet Potato & mash together with a fork in a large bowl

4Cook the Onion dice with a small amount of oil until soft

5Add the Curry Powder & Ground Cumin to the Onions & cook for a few mins until oil is absorbed

6Add Water & mix to a smooth & runny paste - Cook out Curry until you have a thick'ish sauce

7Stir in the Spinach, Coriander & Spring Onions

8Add the mixture to the mashed Yam & Sweet Potato mix

9Check the Flavour add more Salt & Pepper

10Allow to cool down completely before assembling the Empanadas

How to Make the Pastry:

1Sieve the Gluten Free Plain Flour, Ground Turmeric & Salt together in a food processor

2Add the Nuttelex & processor on 'Pulse' to Fine Crumbs

3On Pulse gradually add the Cold Water to bind the mix to a dough (this can be a little sticky)

4Remove the dough from the food processor & place onto a floured surface (use the Gluten Free Flour)

5Gently squeeze the dough together to form a smooth ball

6Wrap the pastry in cling film & keep in the fridge for at least an hour (this is best made the day before)

How to Roll the Pastry & Assemble the Empanadas:

1Remove the Pastry from the fridge & leave at room temp for 20mins

2Cut the pastry into 4 as it is easier to roll in small batches

3Roll each batch on a lightly floured surface using the Gluten Free Flour

4Roll into a thin (approx.3 - 4mm thick) & even circle or square

5Using the round cookie cutter, cut the pastry into as many rounds you can

6With a dessert spoon place some of the filling into the centre of each pastry round

7Gently fold over one side of the pastry to form a semi-circle & gently press the sides together

8Using a fork, press the sides together (I tend to do this on both sides & then repeat on the presentation side)

9Place the empanada on the silicone lined baking tray.

10Repeat the process until you have rolled & assembled all the pastry & mix

11Do not let the Empanadas touch each other on the baking tray

12It is always recommended to allow the Empanadas to rest in the fridge for at least 30mins before baking

13Bake in a pre-heated oven at 180°C for 8 - 10 mins or until golden

14Allow to cool down if required to keep. Make sure they are in a airtight container & kept in the fridge.

15Serve with a mix of Coconut Yogurt, Tahini & Lemon Juice OR Sweet Chilli Sauce