Empanadas de camote are a traditional treat, and they’re just right for winter weather. This recipe adds an anise flavor to the dough, and I bet you won’t be able to eat just one. Mexican pastries, pan dulce, have become a strong culinary tradition over the centuries, at the hands of creative bakers all over Mexico and Texas.
How to make empanadas with sweet potato filling?
On half of each round, spread 2 tablespoons of the sweet potato filling, fold the other half on top of the filling while making a half-moon, and press the edges firmly to seal. The water stripe will help hold the seal. 8. Using a spatula, lift the empanadas and place them on a greased baking sheet.
What can I substitute for shortening in empanadas?
In a small bowl combine the almond milk and maple syrup. Use this to brush the empanadas and bake for 35 – 40 min. or until the empanadas are golden brown on the bottom. The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
Are empanadas a Mexican thing?
I used to think empanadas were a Mexican thing but soon discovered that almost every country has their own version. Whether they are sweet or savory, they are incredibly delicious, easy to eat, and the perfect food on the go. This recipe was given to me by Doña Consuelo, a friend of my cousin Esperanza.
These beautiful freshly baked empanadas de camote are filled with sweet potato, slowly simmered in cinnamon and anise. The dough is hand-kneaded and rolled out, then baked with the fragrant sweet potato filling. I like to eat them right out of the oven with a steaming cup of Mexican hot chocolate.
How to cook empanadas in the oven?
Pierce each empanada three times with a fork near the crimped edge. In a small bowl combine the almond milk and maple syrup. Use this to brush the empanadas and bake for 35 – 40 min. or until the empanadas are golden brown on the bottom.
