About a month back I made a batch of these empanadas and I realized they would be perfect travel food. They are hearty, satisfying and easy to eat with one hand. So I whipped up a second batch and they are nicely tucked away in the cooler of my car, ready to be devoured at a moments notice during my upcoming roadtrip (although I’ll be eating them cold, I highly suggest YOU eat them warm!).
This was the first time I made empanadas. They are actually pretty straightforward and not as time consuming as I had imagined. You can prep the filling while the dough is rising. And once you get the hang of filling and folding them, it’s quite easy. I do encourage you resist the urge to overfill them. You don’t want the filling to be spilling all over the place. And don’t worry if they aren’t all identical looking (see my photographic evidence). That’s what makes them so endearing! These are great game day snacks. Or turn them into a cozy fall dinner that they whole family will love.
The original recipe calls for using a mix of vegetable shortening and lard in the dough. And I’m sure it tastes amazing, but I was going for something vegetarian so I skipped the lard. But feel free to add it back in, if you want. 
Sweet Potato and Chickpea Empanadas with Apples
- Total Time: 51 minutes
- Yield: Makes 22 1x
- Diet: Vegetarian, Omnivore
Description
Hearty, hand-held empanadas perfect for fall. Sweet potatoes, apples, and chickpeas in a flaky crust.
Ingredients
- 1 cups (237 ml) whole milk
- 1 tbsp butter
- 3/4 cup shortening
- 1 package active dry yeast
- 2.75 cups (652 ml) all-purpose flour
- 1 egg
- 1 tsp water
- 2 tbsp shredded Parmesan cheese
- 2 cups (473 ml) sweet potatoes
- 1 cups (237 ml) apples
- 1/2 cup coconut milk
- 1 clove garlic
- 1.5 tsp curry powder
- 1 cups (237 ml) cooked chickpeas
- 2 tsp grated Parmesan cheese
- 1.5 tsp extra-virgin olive oil
- 1.5 tsp cilantro
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp red pepper flakes
Instructions
- Make the dough.
- In a small saucepan, bring the milk to a simmer.
- Pour the milk into the bowl of your stand mixer.
- Add the butter and shortening and let the mixture stand for 10-15 minutes, or until the fats are melted and the mixture has cooled to between 105-115°F (40-46°C).
- Stir in the yeast and let the mixture stand for another 10 minutes.
- With the dough hook attachment, start mixing on low speed and gradually add in 2 1/2 cups of the flour.
- Once the flour is incorporated, beat on medium speed for 5 minutes. The dough should be smooth and elastic.
- If the dough is sticky, add in another tablespoon or two of flour.
- Shape the dough into a ball and let it rise in the bowl of your mixer, covered loosely with a towel, until it has doubled in size, about 30-45 minutes.
- If your kitchen is chilly, find a warm spot in your house to let the dough rise.
- Make the filling.
- In a medium saucepan, combine the sweet potatoes, apples, coconut milk, garlic, and curry powder.
- Bring to a boil, then reduce the heat to maintain a simmer.
- Cook, covered, for about 12-15 minutes. The potatoes and apples should be very soft.
- Remove from the heat.
- Pour off any remaining liquid.
- Lightly mash the mixture with a fork.
- Fold in the remaining ingredients.
- Set aside.
- Preheat your oven to 425°F (218°C).
- In a small bowl, beat together the egg and the water.
- Line two baking sheets with parchment paper.
- Punch down the dough.
- On a well-floured surface, roll the dough out into a long, thin log.
- Cut the dough into 22 equal-sized pieces.
- Working with just a couple pieces at a time, shape the dough pieces into balls.
- Roll them out into 3 1/2- to 4-inch circles.
- Prick the dough with a fork, then brush the edges with the egg wash.
- Place a rounded tablespoon of the filling in the center of each round.
- Fold the dough in half and press the edges together first with your fingers, and then with the tines of a fork.
- Transfer to your parchment-paper lined baking sheet.
- Continue working until all the empanadas have been formed.
- Bake the empanadas in your pre-heated oven for 15 minutes.
- Remove from the oven and brush the tops with the egg wash.
- Sprinkle lightly with some of the shredded Parmesan cheese.
- Return to your oven and bake for another 3 minutes, or until golden brown.
- Remove from the oven and let the empanadas cool slightly on their baking sheets.
- Using a spatula, transfer the empanadas to a serving platter.
Notes
- For a richer flavor, use roasted sweet potatoes and apples in the filling.
- To make ahead, prepare the dough and filling separately and assemble the empanadas just before baking.
- Leftover empanadas can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Can I use canned chickpeas in the empanada filling?
Yes, canned chickpeas work well here. Drain and rinse them thoroughly, then roughly mash or chop them so they hold together better with the sweet potato.
What type of apple works best in a savory empanada filling?
A firm, slightly tart apple like Granny Smith or Honeycrisp holds its texture during baking and balances the sweetness of the sweet potato without turning mushy.
Should I bake or fry these empanadas?
Both methods work. Baking at around 375-400°F gives a golden, flaky crust with less mess, while frying produces a crispier shell. Brush baked empanadas with egg wash for better color.
