Hey friends!

We have a real treat for you guys today. Marie Reginato and our R&D team have come up with a homemade empanadas recipe that will make your mouth water and leave you craving more.

Featuring sweet potatoes and our Maitake, Crimini and Portabella mushrooms, this recipe teaches you step-by-step how to make the dough, cook the filling and bake the empanadas to just the right crispiness. To top it off, we paired it with a chimichurri sauce that compliments the sweetness perfectly.

It’s DELICIOUS!

Print Recipe

Sweet Potato and Mushroom Empanadas

Latin Blend

Serves 2-3 (8 Small Empanadas)

Prep Time: 25 minutes | Cook Time: 1 hour

Ingredients

For the Dough:

1 1/2 cups any flour
3/4 stick unsalted butter
1/4 teaspoon sea salt
1/4 cup water
1 egg divided, save a little to use as the egg wash for the tops of the empanada dough

For the Filling:

1-2 tablespoon avocado oil
1/2 small yellow onion, caramelized
1 small sweet potato, diced into bite size pieces
2 cups Guan’s Latin Blend Mushrooms, roughly chopped
Sea salt
Pinch of chili flakes
Water

For the Chimichurri Sauce:

1 cup cilantro, roughly chopped
1/4 small yellow onion, roughly chopped
1/4 green pepper, roughly chopped
2 cloves garlic, peeled
Pinch sea salt
2 teaspoon olive oil
1 1/2 tablespoons white wine vinegar

Instructions

Start by preparing the dough. Mix together the flour, butter, water, egg and sea salt. Once the mixture has a consistent texture, press into a ball and let rise in the refrigerator.
To make the stuffing, start by warming the oil in a medium sauté pan on high heat. Reduce the heat to medium heat and cook down the onions with a pinch of sea salt and chili flakes until they have caramelized, about 15-20 minutes – stirring frequently. Now toss in the sweet potatoes with a splash of water and cook until softened, about 15 minutes. Keep adding splashes of water, so that they don’t stick to the pan. Once the sweet potatoes have fully cooked, add in the mushrooms and cook down for another 5 minutes. Once everything is cooked and with the back end of a fork, mash some of the sweet potatoes into a paste.
Now, take out the empanada dough from the refrigerator, flatten, and shape into around 4-inch circles. Add the stuffing mixture into the dough, seal and bake for 20-25 minutes on 375°F, or until the tops of the empanadas are golden and crispy. Serve as is or dipped into a chimichurri sauce, which can be made by blending together the cilantro, onion, green pepper, garlic, sea salt, olive oil, and white wine vinegar. Enjoy!