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.

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£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.

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*recipe inspired by Greg Nelson Cooks*

lentil-and-rice-filling1

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Sweet Potato and lentil soup

Good afternoon everyone, I hope your Sunday is going well however you have spent it so far. The sun is shining, there is a breeze flowing through the trees and I can currently hear Reggae music from one of the neighbours, just to set the scene for you whilst I type and look out from my window.

So I have a recipe where I didn’t quite get the quantities right for my taste buds but the end result was a hearty, warming soup dish which was perfect with a piece of buttered crusty bread for dipping. I didn’t manage to take a photo but it had a subtle sweet taste and was orange in colour.

Sweet Potato and Lentil Soup Serves 2

Ingredients

1 tsp curry powder

Pinch of fresh/dried ginger

1 1/2 tbsp olive oil

1/4 onion – finely diced

1 garlic – crushed

200g sweet potato – grated

1L vegetable stock

50g lentils – cook first

25g coconut cream

Method

  • Toast the curry powder in a dry pan for 2 mins, then add the oil, onions, garlic and ginger. Season with a little salt and pepper cooking for 5 mins on a low heat.
  • Next add the sweet potato and lentils mixing well. Pour in the stock and coconut cream stirring well and leave to boil gently for 25 minutes.
  • Season with a little more salt and pepper or add a bit of water to adjust the consistency.
  • Serve with bread once cooked.

Let me know if you try this recipe 🙂

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Sweet Vegetable Pie

Hello everyone and welcome back to my blog, I hope everyone is doing well and staying at home 🙂 I haven’t been up to much and things still seem quite weird because there’s a massive sense of uncertainty but all we can do is stay positive. The recipe I’m sharing today wasn’t my favourite but I’m sure someone will like it and it can also be adapted to your own taste. I didn’t add any seasonings to the recipe however, a dash of cumin, coriander or garlic powder would enhance the flavour. You could even add cheese on top and use a range of different veggies.

Sweet Vegetable Pie Serves 3-4

Ingredients

1/4 Onion – finely chopped

1/2 Broccoli – cut into chunks

1 Carrot – grated

200ml Canned Tomatoes

80g Lentils – cook first

100ml Vegetable Stock

3 Sweet Potatoes – peeled and cut into cubes

30g Butter

Method

  • Heat oil in a pan, add the onions and fry until soft. Place the potatoes into a pot covered with water and bring to a gentle boil.
  • Add the broccoli and canned tomatoes to the onions, simmer for 5 mins and add the lentils and vegetable stock. Season with salt and pepper and leave to simmer again for another 10 mins.
  • Pour the mixture into an oven dish mixing in the grated carrot. Once the potatoes are cooked, drain off the water and mash with a little butter.
  • Cover the mixture with mashed potato and bake in the oven for 30 mins on gas mark 6 until piping hot.

Thanks for checking out my blog and let me know if you try this recipe x

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