Vegetarian Empanadas with Chimichurri Sauce
Tasty pastry bites stuffed with lentil and sweet potato.
Empanada Ingredients:
1 onion chopped finely,
1 sweet potato shredded
1/2 cup lentils cooked
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste
Egg wash 1 egg + 1 tsp of milk or non-dairy milk
Sesame seeds optional
store-bought or homemade pie crust (2 discs)
Chimichurri Sauce:
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
To make the empanadas:
Preheat oven to 400F.
Cut pastry dough into circles with a biscuit cutter.
For sweet potato and lentil vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Add sweet potatoes, lentils and seasonings. Cook until sweet potatoes cook fully, about 15 minutes. When making empanadas, layer 1 TB sweet potato and lentil mixture per empanada. Seal empanada and set aside. Repeat with remaining filling and dough.
When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional). Bake until golden brown, rotating sheets halfway through.
To make the chimichurri sauce:
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Adapted from Leah Miller