So, Happy Pi Day a couple of days early. I'd love to hear how will you be celebrating Pi Day- leave a comment and share!
1 container (12 ounces) Mann’s Sweet Potato Ribbons (or 2 sweet potatoes skinned and cubed)
1 cup all-purpose flour
½1/2 cup whole-wheat flour
½1/2 cup fine cornmeal
¼1/4 tsp. salt
2 Tbsp coconut oil, at room temp
2 Tbsp olive oil
½1/2 small onion, chopped
2 garlic cloves, minced
1 cup vegetarian “beef” crumbles
1 Tbsp. ground cumin
½1/2 cup tomato paste
1 tsp. chipotle powder
1 tsp. dried oregano
- To make the dough: microwave the sweet potato with 2 Tbsp. water until softened. Meanwhile, in a medium bowl, whisk together flours, cornmeal, and salt. With an electric mixer, blend together the sweet potatoes and coconut oil; slowly add in the flour mixture until a dough forms. Separate dough into 2 balls, refrigerate until ready to assemble empanadas.
- To make the filling: in a large skillet, heat olive oil. Add the onion and garlic, saute until softened, about 5 minutes. Add veggie “beef” crumbles, cumin, tomato paste, chipotle and oregano and heat through, about 3-5 minutes more. Turn off heat and allow to cool.
- To assemble empanadas: preheat oven to 350. Roll out dough onto lightly floured surface until about ¼ inch thick. Using a 3 inch round cutter or the top of a glass, cut circles in dough. Mound about 1-2 tablespoons of the filling onto each round, overlap dough to make half-moon shapes. Press edges with a fork to seal edges. Place empanadas on a parchment-lined baking sheet. Bake at 350 for about 10-12 minutes until golden.
Disclosure- I received coupons for free product to try Mann’s new Culinary Cuts Sweet Potato Ribbons and Butternut Squash Zig Zags. I was not compensated for my time. As always, the opinions expressed are my own.