Eggless Sweet Empanadas
Flaky, golden, and filled with warmly spiced sweet potato, these hand pies are the kind of treat that disappears fast at any gathering. The buttery dough comes together with just flour, cold butter, and ice water — no eggs needed at any stage, from the pastry to the golden finish on top. Instead of an egg wash, a simple milk-and-sugar brush gives each empanada that gorgeous, lightly caramelized sheen straight out of the oven. The filling is a cozy blend of mashed sweet potato, brown sugar, cinnamon, nutmeg, and vanilla, briefly cooked on the stovetop so it thickens and deepens in flavor before it ever hits the dough. Crimping the edges with a fork seals everything in neatly and gives them that classic look that makes people think you spent way more time than you did. The recipe makes 12, so there's plenty to share — though you might want to keep a few back for yourself. Let them cool on a wire rack for at least ten minutes; the filling sets up beautifully and the first bite is absolutely worth the wait.
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Learn more →Ingredients
12 servings
For the dough
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 6–8 tbsp ice water
For the filling
- 2 cups mashed sweet potato (about 2 medium sweet potatoes, cooked and mashed)
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp vanilla extract
- 1 tbsp unsalted butter
For brushing
- 2 tbsp milk
- 1 tbsp granulated sugar
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Drizzle in the ice water 1 tbsp at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. You may need between 6 and 8 tbsp. Shape the dough into a disk, wrap tightly, and refrigerate for 30 minutes.
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