Tasty pastry bites stuffed with lentil and sweet potato.
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)
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
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.
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