Low Sodium Vegan Sweet Empanadas

Total time1 hr 35 min

Prep time40 min

Cook time25 min

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Ingredients

12 servings

For the dough

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp organic cane sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cut into small cubes
6–8 tbsp ice water

For the filling

1 ½ lbs sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
¼ cup packed brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp vanilla extract
1 tbsp vegan butter
pinch of salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For brushing

3 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 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. Form into a disk, wrap tightly, and refrigerate for 30 minutes.

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