Black Bean and Sweet Potato Empanadas (VE)

Add some Mexican inspired flavours to your next trip with these tasty Empanadas. Filled with sweet potato, beans and vegetables – this vegan dish is topped with a zesty Chimichurri and will be a favourite amongst your campmates.

Check out the full recipe below:

Allergens: contains soy

Serves 4

Ingredients

Dough:

• 360g plain flour
• 115g salted vegan butter
• 175ml cold water

Filling:

• 1 sweet potato (cooked)
• 280g drained black beans
• 1 red pepper
• ½ shallot
• 1 green chilli
• 100g grated vegan cheese
• 70g sweetcorn
• 1 tsp smoked paprika
• 1 tsp cumin
• salt
• pepper

Chimichurri:

• 15g fresh parsley
• 1 garlic clove
• ½ red chilli
• 50ml red wine vinegar
• 50ml extra virgin olive oil

Equipment

• Detour Stainless Steel Kitchen Knife
• Chopping Board
• Frontier Ultralight Frying Pan
• Camp Kitchen Tool Kit
• Frontier Ultralight Cutlery Set
• Passage Bowl
• Passage Plate

Directions

Prepare at home

Empanada Dough

Save time by making your dough ahead of time – or you can use shop bought pastry!

1. Mix the vegan butter with flour using your fingertips until it forms a sandy texture with no big lumps of butter. Alternatively use a food processor.
2. Slowly add and mix the water until it comes together into a smooth dough.
3. Wrap up your dough and pop it in the fridge until you are ready to take it with you.

Sweet Potato

• Cook your sweet potato at home, by either roasting in the oven or cooking in the microwave

Get cooking

1. As finely as you can, chop the red pepper, green chilli and shallot and add to a pan on a medium heat with some oil. Cook until softened.
2. Add paprika, cumin and seasoning to the mixture along with the black beans and sweetcorn.
3. Cook for 3-5 minutes then remove from the pan and mix with the cooked sweet potato in a separate bowl.
4. Take a small amount of the dough and roll/push down with your fingertips until flat and just over ½ cm thick and in a loosely circular shape.
5. Add a spoonful of the filling to the middle and gently wet the edge of one half of the dough.
6. Fold over the dough and push down to seal the edge being careful to try and not catch any air in the filling hole.
7. Press around the seal with the back of a fork or your thumb and then cut away the excess leaving a pasty shape.
8. Now heat a generous amount of oil in the frying pan and add the empanada to it. Cooking on both sides until golden brown. Repeat this process until the desired amount of empanadas are made or you run out of filling/dough. Allow to cool.
9. Whilst your empanadas are cooling, finely chop the parsley, red chilli and garlic clove and mix with the vinegar and oil to create a chimichurri.
10. Drizzle over the top of a cooked empanada to serve.

Sea to Summit X Fell Foodie

All of the recipes in our new Fell Foodie collection are designed to be cooked outdoors!
There is something for everyone – with quick and easy recipes for a post hike bite to family campsite favourites and hearty meals. With vegetarian and vegan options too there is something for all outdoors lovers to get their teeth stuck into.

We love to see your creations - so if you make any of the recipes in the Fell Foodie Collection - them tag us on Instagram (@seatosummituk) and use #SeatoSummitUK.