What better way to grab your family’s attention than with a spicy snack (and a great-smelling kitchen)? Make these empanadas by the dozens to pair with salads or even to serve as game-day fare. Made with aromatic spices including cayenne, paprika and chipotle, these savory puffed pastries taste just as good as they smell. Embrace your super-chef skills even further by pairing this recipe with salsa verde or homemade pineapple & black bean guacamole party dip!
Ingredients
Dough
1-1/2 cups white whole wheat flour
4 Tbsp. vegetable oil, or any oil of choice
1/2 tsp. garlic powder
1/2 tsp. salt
3/4 cup + 3-4 Tbsp. cold water
Filling
1/2 cup sweet potatoes, cooked & mashed
1/2 cup black beans, cooked
3/4 cup spinach, chopped
1-2 Tbsp. cilantro, chopped
1/2 tsp. garlic salt
1/4 tsp. chipotle powder
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
Juice from 1/2 lime
Salt & black pepper, to taste
Directions
- Make empanada dough. In large bowl, mix together white whole wheat flour and salt.
- Add oil and rub with your fingers until it mixes with flour.
- Add cold water, little by little and knead to form a stiff dough.
- Cover dough with damp cloth and set for 30 minutes. (Or make dough in advance, wrap with a cling sheet and refrigerate overnight.)
- To make filling, use fork to gently mash black beans.
- In bowl, combine sweet potatoes and beans. Stir in chopped spinach and mix.
- Add salt, garlic salt, black pepper, chipotle powder, smoked paprika and cayenne pepper; stir until combined. Mix in chopped cilantro and lime juice.
- Pre-heat oven to 400 degrees F.
- To make empanadas, divide dough into 8-10 equal parts.
- Use rolling pin to roll dough ball into 7-8-inch rounds.
- Place around 2 tablespoons filling in center (don’t overfill) and seal edges. Crimp edges using a dough press or fork.
- On baking tray lined with parchment paper, arrange empanadas.
- Lightly brush empanadas with oil and bake for 20-22 minutes or until golden brown.
- Brush empanadas with soy or almond milk once they are out of the oven.