Sweet Potato and Lentil Empanadas

Hi everyone, thanks for stopping by my blog.

This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.

Recipe: Sweet potato and lentil empanadas (makes 6)

Ingredients

1 tbsp oil, for frying

1/4 onion, finely diced

1 large sweet potato, grated

65g lentils, cooked

1/2 tsp cumin

1/2 tsp paprika

Pinch of chilli flakes

Pinch of salt

Sprinkle of thyme

1/2 tsp brown sugar

Splash of water

Use my empanada recipe here <<

Use my kale pesto recipe here <<

Method

  • Prepare all of the ingredients and heat the oil in a frying pan.
  • Once hot and the onion and cover with a lid for 3 minutes on a low heat, this will soften the onions without burning them.
  • Next, mix in the sweet potato along with the spices and add a splash of water so it doesn’t dry out.
  • Cover with the lid again and allow the sweet potato to fully cook for 10-12 minutes.
  • After that, add the lentils and cook for a further 2 minutes and stir.
  • Leave the sweet potato mixture to cool down. In the meantime, preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the empanada pastry and cut out the pastry using a medium sized bowl.
  • Spoon some of the sweet potato mixture onto the pastry and top with a little of the kale pesto.
  • Fold the other half of the pastry over and crimp the edges using your fingers all the way round.
  • Repeat the above 2 steps until all of the mixture is used up and place each one on the prepared tray. Leftover pastry can be put in the freezer for another time.
  • Bake in the oven for 25 minutes and serve.

Check out my Instagram for more food!!

sweet-potato-and-lentil-filling1-1

Contribute towards more great content 🙂

£1.00

Rice and Lentil Empanadas

Hello everyone, I hope your day has been well.

I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.

Recipe: Rice and lentil emapanadas (makes 6)

Ingredients

45g brown rice, cooked

95g lentils, cooked

1/2 tsp garlic powder

1/2 tsp tumeric

1/2 paprika

1 tbsp tomato puree

1/2 tsp oregano

Pinch of salt and pepper

Use my empanada pastry recipe <<

Use my kale pesto recipe <<

Method

  • Separately cook the rice and lentils according to the packet instructions.
  • Add both to a bowl along with the other ingredients and mix everything together until well combined.
  • Set aside to cool and down and preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the dough and use a 3 inch cutter to make the pastry shapes.
  • Spoon 1 tbsp of the rice and lentil mixture onto half of the pastry, then 1 tsp of the kale pesto recipe on top.
  • Fold the pastry over the top and crimp the edges using your fingers to secure the empanada.
  • Repeat the above step until all of the filling is used up.
  • Place each empanada onto the prepared tray and bake in the oven for 25 minutes until the top is slightly golden.

Check out my Instagram for more food!!

*recipe inspired by Greg Nelson Cooks*

lentil-and-rice-filling1

Contribute towards more great content 🙂

£1.00

Beef Empanada’s

Hello everyone, I hope your day has been good. If you’ve been following me for a while you’ll know that I’ve made Emapnada’s a few times before however, today’s recipe is made using beef instead of chicken. You can find my recent Chicken Empanada recipe here.

I had so much fun making this meal and the end result was amazing!! Beef empanada’s are a staple food in Argentina and are enjoyed worldwide. I made the dough first and left it to chill in the fridge for a few hours. In the meantime I mixed the garlic, onion and seasonings together in a bowl to get prepared for cooking the dish as my beef was frozen. The one thing I really like about this emapanada dough in the yellow flakiness of the pastry, also the colour and flavour are both so rich from the egg yolk and butter you hardly need any salt.

Recipe: Beef Empanada (makes 15)

Ingredients for pastry

275g plain flour

Pinch of salt

50g butter – diced and cold

1 egg

90ml water

Method

  • Weigh out the flour, salt and butter into a bowl and combine with your finger tips until it resembles fine breadcrumbs.
  • Next, add the egg and water moving your hands in a circular motion until it forms a dough.
  • Knead the dough for 5 minutes on a lightly floured surface.
  • Wrap the dough in clingfilm and leave to chill in the fridge for at least 30 minutes.
  • After 30 minutes, knead the dough for a couple of minutes and roll out to roughly 2mm thick and cut out 12 discs using a 12cm round cutter.

Ingredients for beef filling

400g minced beef

2 tbsp oil

1/2 onion – finely diced

1 garlic – crushed

1 tsp salt

1/2 tsp black pepper

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp oregano

1/4 tsp chilli powder

1 tsp flour

200ml of water

1 tsp brown sugar

Method

  • Combine the onion, garlic and seasonings together in a bowl and set aside.
  • Heat oil in a pan and fry this season mixture until the onions are soft, cover with a lid for 3 minutes.
  • Add the minced beef to the pan and turn the heat up slightly cooking until the juices are reduced.
  • Sprinkle over 1 tsp of flour over the beef and pour in the water and the sugar.
  • Mix well, cover with a lid and leave to simmer on a medium heat for 10-15 minutes. Leave to cool.

Making the Empanada’s

  • Preheat the oven to gas mark 5 and lightly grease 2 oven trays.
  • Take 1 pastry disc and add a spoonful of the beef mixture to one side.
  • Fold over the pastry in half, making sure the filling is completely covered and crimp the edges with a fork.
  • Use a cocktail stick to pierce 2 holes on top of the pastry and place one the prepared trays. Repeat until everything is used up.
  • Bake in the oven for 30 minutes, until the pastry is lightly golden.
  • Serve with a salad.

*If you have left over mince like I did you can keep it in the fridge for up to 2 days and eat with some rice.

Follow my Instagram for more food.

Chicken Empanadas

Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).

Chicken Empanadas (makes 18)

Ingredients for Chicken filling

5 large chicken breast

Garlic powder

Salt

Chilli powder

Paprika

Basil

Oregano

2 tbsp of oil for frying

1/2 an onion – finely diced

2 garlic cloves – crushed

1 tbsp tomato sauce

100ml water

1/2 spring onion – finely sliced

50g sweetcorn

Method

  • Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
  • Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
  • Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
  • Increase the heat slightly, cover with a lid and cook for 20 minutes.
  • Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.

Ingredients for Empanada pastry

525g plain flour

2 small pinches of baking powder

263g melted butter

1 1/2 egg

50ml warm water

1/2 egg for glazing the pastry

Method

  • Melt the butter in the microwave and leave to cool.
  • Put the flour and baking powder into a bowl then make a hole in the middle.
  • Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
  • Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.

Making the Empanadas

  • Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
  • Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
  • Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
  • Do this until everything is used up and use a brush to glaze the top with egg.
  • Bake in the oven for 30 minutes and serve warm.

Check out my first blog post

Follow my Instagram for more food.

My first post.

I’ve wanted to start blogging for a while now and finally decided today is the day!

Okay so I was really excited to make these empanadas which are similar to patties but the filling is a little different. I also decided to make them round, the pastry was light and flaky whilst the filling was full of Argentinean flavour along with peas and sweetcorn.

image
image
image

A great meal to be enjoyed by all the family 🙂