Vegan Sweet Potato Curry Empanadas

Ingredients for 4 empanadas:
  • 4 vegan puff pastry sheets
  • 1 big sweet potato (or 2 little ones)
  • 1 red union
  • 2 tomatoes
  • 2 garlic cloves
  • curry powder
  • peper & salt
  • 1 avocado (for the dauce)

How to make:
Preheat the oven to 200C/375F. Get the puff pastry out of the freezer to defrost. Most of the pastries are square, so when the pastry is thawed put a bowl upside down in order to make a round shape and cut off the edges. Meanwhile cook the potatoes until tender. Chop the tomatoes and onions into small pieces and fry them together with the garlic cloves in a pan with a little bit of oil. As the potato is cooked mash it completely with a fork. Add curry powder (and salt&pepper) to your own taste. Spread the mashed potato in the middle of the pastry and on top of that the tomatospread. Fold the pastry over the filling and press the edges to seal. Use a fork to create the empanada shape. Place the pastries onto a baking sheet and bake for 15-20 minutes. While the pastries are in the oven, mash the avocado (peeled) until creamy. The combination of the curry potato with the avocado is heavenly! 


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