Low FODMAP 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 Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp organic cane sugar
½ tsp salt
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
Ingredient note
A serving of up to about 1/2 cup of sweet potato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid sweet potato, please tap it and change its rating to Red.
¼ cup packed brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp vanilla extract
1 tbsp vegan butter
pinch of salt

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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