Spiced Lentil and Sweet Potato Empanadas

Servings: 4 | 0 minutes | 350 kcal

Empanadas originated in Spain, specifically Galicia, and Portugal. The idea was to create a meal that could be easily carried, and this was achieved by wrapping a filling in bread or dough. In this recipe, we've taken inspiration from the classic empanadas but with a vegan twist.

I once served this delicious vegan snack at a high-end restaurant in Barcelona. To my surprise, it was a hit and became a go-to snack for all our vegan patrons. They loved the twist of using lentils and sweet potatoes in empanadas!

Ingredients

2 pieces Sweet Potatoes
1 cups Lentils
1 pieces Onion
2 pieces Garlic cloves
2 cups Vegan puff pastry
1 teaspoons Cumin
1 teaspoons Smoked paprika
2 teaspoons Olive oil
to taste grams Salt
to taste grams Pepper

Instructions

Preheat the oven to 200°C (392°F)
Peel and dice the sweet potatoes. Boil until soft.
Cook the lentils as per packet instructions.
While the lentils and sweet potatoes are cooking, dice the onion and mince the garlic.
In a pan, heat the olive oil and sauté the onions and garlic until soft.
Add the cooked lentils and sweet potatoes, cumin, smoked paprika, salt, and pepper to the pan. Mix well.
Roll out the puff pastry and cut into circles. Place a spoonful of the lentil and sweet potato mixture in the middle of each circle. Fold over and seal the edges using a fork.
Bake for 20-25 minutes until the pastry is golden brown.
Serve hot with your favorite dipping sauce.