Sweet Potato Empanadas with Sweet Azuki Beans and Mochi
By Published: May 12, 2013
- Yield: 18 empanadas
This is my version of a macrobiotic-inspired empanada, a little savory and a little sweet. Completely vegan and gluten-free!
Ingredients
- 1 14 oz. garnet sweet potato 1 ½ cup mashed
- 1 cup filtered water
- ¼ cup tapioca flour
- 1/4 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup chickpea flour
- 1 tablespoon potato starch
- 1 tablespoon guar gum
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil melted
- 1 recipe Sweet Azuki Bean and Mochi Filling
Instructions
- Peel sweet potato and cut into medium chunks.
- Place in a pot with water and a pinch of salt.
- Bring to a boil. Reduce heat, cover, and simmer until soft, about 20 minutes.
- Drain sweet potato and mash with a potato masher until smooth.
- Pre-heat oven to 400 degrees F.
- Mix flours, starches, guar gum, and salt in a large bowl. Mix in mashed sweet potato.
- Pour 1 tablespoon of the melted coconut oil over sweet potato and flour mixture. Stir until combined well.
- Knead for one minute until smooth and shiny.
- Flatten ball of dough slightly into large disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- After your dough has chilled, line baking sheet(s) with parchment paper.
- Lightly flour your work surface and rolling pin with rice flour.
- Roll out dough to ¼ inch in thickness and then cut out 3-inch circles using a pastry cutter.
- Place 2 teaspoons of filling on one half of each dough circle and brush water around perimeter.
- Fold over and crimp with fingers.
- Place empanadas one inch apart on the prepared baking sheet(s).
- Brush empanadas lightly with remaining coconut oil.
- Bake until lightly golden, about 20 – 25 minutes.
