Enchantingly Exciting Empanadas

For me, the best way to describe an empanada is a sort of Spanish-style pasty since it is a half-moon shaped pastry filled with either meat, vegetables or cheese before it is either fried or baked. My empanadas are packed full of sweet potato along with fresh herbs and spices, making them perfect for meat-eaters and vegetarians alike.

Empanadas are the ultimate party food as they can be prepared in advance, they can be eaten with your hands and they always go down really well with guests. Aside from at parties, they are a great snack and they add a truly exciting element to any packed lunch. Easy on the wallet and super impressive, these heavenly parcels will light up any dinner table!

Enchantingly Exciting Empanadas

Makes 10-12

For the filling:

1 tbsp olive oil

1 onion, chopped

1 clove garlic, crushed

1 carrot, diced

1 tbsp tomato purée

¾ tsp ground cumin

1 tsp chilli powder

300g sweet potato, cubed and roasted

1 tbsp chopped mint

1 tbsp chopped parsley

For the pastry:

225g plain flour, plus extra for dusting

½ tsp turmeric

½ tsp chilli flakes

75g chilled butter, cubed

Pinch of salt

50ml milk

1 egg yolk

1 whole egg, lightly beaten with a fork

To serve:

My homemade aioli

Preheat the oven to 200°C/gas mark 6.

First make the pastry. Mix the flour, turmeric, chilli flakes, butter and salt in a food processor. Pulse everything together until crumbly. Add the milk and egg yolk and then pulse again until the mixture forms a dough. Turn the dough out onto a lightly floured surface and knead for a few minutes, then wrap in clingfilm and chill for 1 hour.

To make the filling, first heat the oil and fry the onions, garlic and carrot until soft. Add the tomato purée, cumin and chilli and then cook for 3-4 minutes. Stir in the cubed sweet potato, mint and parsley, then season to taste and leave to cool.

Remove the pastry from the fridge and roll into circles of 4-inch diameter. Place a spoonful of the filling on top and fold over to make a half moon shape. 

Brush the edge with the beaten egg and seal by pushing the edge together with a fork. Brush the top with the remaining beaten egg and bake for 10 minutes. Serve the empanadas with a dollop of aioli.

TIP: To prepare in advance, do all but the last step then either store in the fridge or freezer until needed, ensuring they have returned to room temperature before you continue.