Black bean and sweet potato empanadas
- May 2014
- Makes about 20
- Hands-on time 50 min, oven time 55-60 min, plus chilling
These chilli-spiced sweet potato and black bean empanadas make great picnic fare as they can be made in advance and are easy to transport.
Or opt for the meaty version with these spiced beef and chorizo empanadas.
- Vegetarian recipes
- 7.5g (2.3g saturated)
- 22.1g (2.7g sugars)
Cool the empanadas, then keep in an airtight container in the fridge for up to 3 days. They’re robust and great at room temperature so are ideal for taking on a picnic. Make the mayo on the day you want to serve and transport in a small airtight container. If you’re staying at home, reheat the empanadas in a hot oven to serve.
If you prefer, make 12-15 larger empanadas, cutting 10-12cm circles (step 4), and cook for 5 minutes more.
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