Gordon Rock - Homemade Empanada Cookbook

To kick things off, we have a sweet and filling empanada dish you can make any night of the week. Made with vegan friendly ingredients, this is a dish that you can serve to your vegetarian and vegan friends

Makes: 4 to 6 servings

Total Prep Time: 2 hours and 10 minutes

Ingredients for the dough:

• 2 cups of chickpea flour
• cup of coconut oil, melted
• cup + 2 Tbsp. of milk, non-dairy

Ingredients for the filling:

• 3 sweet potatoes,
• 1 Tbsp. of extra virgin olive oil
• 1 cups of onion, minced
• 3 cups of kales, stems removed and chopped
• 3 Tbsp. of water
• 1 cups of black beans, cooked
• 1 tsp. of lime zest
• 3 Tbsp. of lime juice
• 1 Tbsp. of chipotle peppers with adobo sauce, minced
• tsp. of ground cinnamon
• tsp. of ground nutmeg
• 1 Tbsp. of cilantro, chopped
• 1 tsp. of salt
• Dash of black pepper

Ingredients for the salsa:

• 1 mango, peeled and chopped
• of a red bell pepper, chopped
• 2 Tbsp. of onion, chopped
• tsp. of green chile, chopped
• 1 Tbsp. of lime juice
• tsp. of salt
• Sour cream, for serving

Directions:

1. Preheat the oven to 450 degrees.

2. Pierce the sweet potatoes all over the surface with a fork. Rub the potatoes with olive oil and place onto a large baking sheet. Place into the oven to bake for 45 minutes or until soft.

3. In a skillet set over medium heat, add in the tablespoon of olive oil. Once hot, add in the chopped onions. Season with a dash of salt and cook for 5 to 8 minutes or until soft.

4. Add in the kale and water. Stir well to mix. Cover and cook for 4 minutes or until soft.

5. Add in the cooked black beans, fresh lime zest, lime juice and chile. Stir well to mix. Cook for 3 minutes. Remove from heat.

6. Slice the sweet potatoes in half lengthwise. Scoop out the flesh and transfer the flesh into a medium bowl. In this bowl, add in the ground cinnamon, ground nutmeg, chopped cilantro, dash of salt and dash of black pepper. Mash until smooth in consistency.

7. Transfer this mixture into the onion mixture. Stir well to mix.

8. Reduce the temperature of the oven to 350 degrees. Line a large baking sheet with a sheet of parchment paper.

9. In a separate large bowl, add in the flour and dash of salt. Stir well to mix. Add in the melted coconut oil and cup of water. Stir well until just mixed.

10. Knead the dough on a flat surface until smooth in consistency. Divide the dough into 6 pieces. Roll each piece of dough into a inch thick circle.

11. Spoon cup of the filling into the center of the circle. Cover with the half of the dough. Crimp the edges to seal. Repeat with the remaining filling and dough circles.

12. Place the empanadas onto the baking sheet. Brush with a teaspoon of olive oil.

13. Place into the oven to bake for 25 to 30 minutes or until browned. Remove and serve immediately.