Serve these gluten-free black bean and sweet potato empanadas as snacks or appetizers, and add a hint of spice to any occasion!
- 1 package of GeeFree Puff Pastry Dough
- gluten-free flour for dusting
- 1 tablespoons cumin seeds (or ground cumin)
- 1 cup sweet potato, cooked and mashed
- 1 cup black beans, rinsed and drained
- 1/3 cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ancho chile powder (or any chili powder)
- 1/2 tsp kosher salt
- 1 egg, slightly beaten for egg wash
- vegetable oil for frying
- Bring dough to room temperature. Heat oil to 375°F.
- Make filling. Cook the cumin seeds in a large saucepan over medium heat for 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder, process until ground. Or you can substitute store bought cumin (they won’t taste as good, but it’s easier). Combine cumin, sweet potatoes, black beans, green onions, cilantro, ancho chile powder, and salt in a large bowl. Mash with a fork until almost smooth.
- Dust the countertop. Take dough and roll it out to approximately 1/4 inch thick. Cut into rounds then take about 1-2 tablespoons of filling and put in the center of the round. Brush edges with egg wash and fold over. Press edges and use a fork to seal. You can also use an empanada press.
- Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.
- Heat oven to 375°F.
- After empanadas are formed, place on a greased sheet pan and egg wash the tops.
- Bake for approximately 20-30 minutes or until golden brown.
Makes 10-15 empanadas
Empanada press optional