Name: Potato & Pea Empanadas with Coconut-Date Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2-½ cups King Arthur Flour Unbleached All Purpose Flour + additional ¼ cup for dusting; 1 tsp. Vitacost Himalayan Pink Salt; 1 tsp. Organic Light Brown Sugar; ½ cup ice water; ½ cup vegan butter + additional 2-3 Tbsp. grated (from frozen stick); 3 medium potatoes (boiled in salted water); 1 cup frozen petite peas; ½ tsp. Simply Organic Garlic Powder; ¼-½ tsp. Frontier Co-Op Ground Chipotle; 2 Tbsp. vegan butter; ½ tsp. Vitacost Himalayan Pink Salt; ½ tsp. Frontier Co-Op Organic Black Pepper; 2 Tbsp. Nutiva Organic Coconut Manna; 4 Tbsp. Date Lady Organic Date Syrup; ¼ cup Native Forest Unsweetened Coconut Milk

These delightful pockets of potato and petite peas burst at the seams with flavor. In this recipe, a unique coconut-date sauce seductively complements the savory and spicy filling with a sweet taste of the tropics. Finger-food empanadas are always scene-stealers at picnics, barbeques or family gatherings. Bake some up!

Potato & Pea Vegan Empanadas with Coconut-Date Sauce |Vitacost.com/blog

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Potato & Pea Empanadas with Coconut-Date Sauce

Prep Time 30 minutes

Cook Time 30 minutes

Chill Time 30 minutes

Total Time 1 hour 30 minutes

Servings 16

Calories 198 kcal

Author Iso Rapalo

Ingredients

Dough (or use pre-made)

2-½ cups King Arthur Flour Unbleached All Purpose Flour + additional ¼ cup for dusting
1 tsp. Vitacost Himalayan Pink Salt
1 tsp. Organic Light Brown Sugar
½ cup ice water
½ cup vegan butter + additional 2-3 Tbsp. grated from frozen stick

Filling

3 medium potatoes boiled in salted water
1 cup frozen petite peas
½ tsp. Simply Organic Garlic Powder
¼-½ tsp. Frontier Co-Op Ground Chipotle
2 Tbsp. vegan butter
½ tsp. Vitacost Himalayan Pink Salt
½ tsp. Frontier Co-Op Organic Black Pepper

Coconut-Date Sauce

2 Tbsp. Nutiva Organic Coconut Manna
4 Tbsp. Date Lady Organic Date Syrup
¼ cup Native Forest Unsweetened Coconut Milk

Instructions

Dough

Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
In food processor, combine flour, salt, sugar and butter and pulse until pea-sized clumps form. Gradually add ice water until ball forms.
On floured flat surface, knead lightly 3-4 minutes with hands. Shape into ball then flatten into disk. Wrap disc in plastic wrap and let rest in refrigerator 30 minutes.
On floured flat surface, roll dough to 8x10-inches or larger. Sprinkle on grated frozen butter, then fold over 2-3 times to create layers.
Flour surface again and roll dough to 1/8-inch thickness. Use 3-½-inch circular cookie cutter to cut out 12-16 dough circles.

Filling

In bowl, add cooled potatoes and mash roughly. Add peas, garlic, chipotle, salt, pepper and butter and gently combine.
Arrange filling in center of each dough circle, taking care not to overfill. Fold circle in half over filling and pinch edges closed. Using tines of fork, crimp edges. Repeat until all dough is used.
Arrange empanadas on baking sheet.
Bake 30 minutes or until golden brown.

Sauce

In blender, combine sauce ingredients and blend until smooth.

Notes:

Use coconut oil as substitute for vegan butter.
For crispier empanadas, brush with mixture of butter and plant-based milk before baking.

Recipe Notes

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Nutrition Facts

Potato & Pea Empanadas with Coconut-Date Sauce

Amount Per Serving

Calories 198 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g10%

Trans Fat 1g

Sodium 246mg10%

Potassium 242mg7%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 167IU3%

Vitamin C 7mg8%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.