flowcooking

Sweet potato and cheddar empanadas with coriander salsa

Crispy, golden empanadas with a sweet-savory sweet potato center
Bright coriander salsa brings a limey kick with jalapeño heat
Warm, hand-held comfort you’ll want to make again tonight

snack ⏱ 80 min 350 kcal / portion 35.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

No ratings yet
🖨 Print
Sweet potato and cheddar empanadas with coriander salsa
v5 · rb0e705f985 20260727Z1751 49.3 ml lime juice 300 g sweet potato 1 piece green pepper 1 piece egg 2 tsp nigella seed fine sea salt to taste pulse the dough ingredients until dough comes together ⏳ bring together the dough, shape into a round, and refrigerate until cold and firm 🔥 preheat the oven to 190°C ⏳ mix salsa ingredients and marinate 🌀 mix sweet potato filling with oil, spices and salt 🔥 ⏱ 10 min roast sweet potatoes 🔥 add green peppers and roast for 10 more minutes ⏳ combine roasted vegetables and cool in fridge 🍽 take dough out, roll to 35-40 cm circle, and stamp 12 circles ⏳ ⏱ 1 h refrigerate pastry discs 🌀 mix filling with spring onions, cheddar and lime juice 🌀 assemble empanadas by placing filling, brushing egg edge, folding and sealing ⏳ ⏱ 30 min refrigerate shaped empanadas 🍽 decoratively seal with a fork, brush tops with egg and sprinkle nigella seeds 🔥 ⏱ 20 min bake at 200°C until golden and cooked through ⏳ ⏱ 10 min cool before serving Sweet potato and cheddar empanadas with coriander salsa 250 g plain flour 1½ tsp caster sugar 200 g unsalted butter 75 ml ice-cold water 1 tbsp olive oil 1 tsp cumin seed ½ tsp allspice ½ tsp cinnamon 60 g spring onion 120 g cheddar cheese 15 g coriander 7.5 pieces red onion 0.5 pieces jalapeno plain flour, caster sugar, unsalted butter, ice-cold water 16 ml 150 g olive oil, cumin seed, allspice, cinnamon green pepper spring onion, cheddar cheese 16 ml lime juice coriander, red onion, jalapeno 8 ml 150 g sweet potato 0.5 pieces egg 0.5 pieces egg nigella seed
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. pulse the dough ingredients until dough comes together
  2. bring together the dough, shape into a round, and refrigerate until cold and firm
  3. preheat the oven to 190°C
  4. mix salsa ingredients and marinate
  5. mix sweet potato filling with oil, spices and salt
  6. roast sweet potatoes for 10 minutes
  7. add green peppers and roast for 10 more minutes
  8. combine roasted vegetables and cool in fridge
  9. take dough out, roll to 35-40 cm circle, and stamp 12 circles
  10. refrigerate pastry discs for 1 hour
  11. mix filling with spring onions, cheddar and lime juice
  12. assemble empanadas by placing filling, brushing egg edge, folding and sealing
  13. refrigerate shaped empanadas for 30 minutes
  14. decoratively seal with a fork, brush tops with egg and sprinkle nigella seeds
  15. bake at 200°C for 20 minutes until golden and cooked through
  16. cool for at least 10 minutes before serving

Similar recipes