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SWEET POTATO/BLACK LENTIL EMPANANDAS

These are baked, not fried, and are an interesting vegetarian alternative to the typical ground beef stuffed empanadas.
0 from 0 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Cuisine Latin American
Servings 24 Empanadas

Ingredients
  

Empanadas

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 small sweet potato peeled and diced
  • 1/2 medium spanish onion finely diced
  • 1 clove Garlic minced
  • 1 can black lentils drained and rinsed
  • 1/4 teaspoon Ground Cumin
  • 1/8 teaspoon smoked paprika
  • 1 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper freshly ground
  • 2 Tablespoons cilantro or parsley finely chopped
  • 2 refrigerated pie crusts at room temperature for 10 minutes
  • 1 egg beaten well
  • 2 teaspoons heavy cream or half & half

Smoky Crema

  • 1/2 cup plain yogurt
  • 1/4 teaspoon Ground Cumin
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon adobo seasoning
  • squeeze lime juice

Instructions
 

Empanadas

  • Preheat oven to 400 degrees
  • Heat large skillet over medium heat. Add oil, onions and 1/4 teaspoon salt; cook until translucent.
  • Add diced sweet potato and season with 1/4 teaspoon salt; stir to combine. Cook for 5 minutes, stirring occasionally; stir in garlic. Cook for another 5 minutes, or until the sweet potato becomes soft.
  • Add cumin, paprika, remaining salt and pepper and gently stir for 30 seconds to toast.
  • Add black lentils to pan and combine. Allow to cook for 3 more minutes until the lentils are heated through.
  • Stir in parsley or cilantro and remove from heat.
  • While mixture cools, unroll one pie crust onto a floured cutting board or countertop. Using an inverted small bowl, cut out 4-inch circles of dough and set aside. Gather pie crust scraps, roll out and cut as many circles as you can; you should get 12 per crust. Repeat with second pie crust.
  • Place 2 teaspoons of filling into the center of each circle. Gently fold over dough to cover filling, crimp edges with fork. Transfer empanadas to a parchment or Silpat lined baking sheet. If you have leftover filling, serve over rice the next day.
  • Beat egg and heavy cream in a small bowl. Brush top surface of empanadas with egg mixture.
  • Bake for 15-20 minutes, rotating pan halfway through cooking time, until golden brown.

Smoky Crema

  • Mix all ingredients in a small bowl. Allow to sit for 10 minutes. Serve with empanadas.
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