Ingredients
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For the Filling:
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2 large sweet potatoes, cooked and mashed (about 2 cups)
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1 cup unsweetened shredded coconut flakes
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1 can (14oz) full fat coconut milk, refrigerated overnight and well-drained
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½ teaspoon ground cumin powder
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¼ teaspoon ground coriander powder
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½ teaspoon chili powder (optional)
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Salt to taste
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For the Pastry Dough:
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2 cups gluten-free all-purpose flour blend (such as Bob's Red Mill)
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½ cup tapioca starch
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½ cup cornstarch
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1 tablespoon arrowroot powder
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1 teaspoon baking powder
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½ teaspoon salt
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1/3 cup cold refined coconut oil, cubed (or your favorite shortening)
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2 tablespoons apple cider vinegar
Directions
Subtitle: Gluten-Free, High Protein, Oil-Free, Spicy, Kid-Friendly Snack Recipe from Peru
Quick Description: These scrumptious coconut puff pastries are filled with a creamy, tangy, and slightly spicy curried sweet potato mixture. Perfect for snacks, appetizers, parties, picnics, or anytime you need a delicious vegan treat!
Ingredients:
For the Filling:
2 large sweet potatoes, cooked and mashed (about 2 cups)
1 cup unsweetened shredded coconut flakes
1 can (14oz) full fat coconut milk, refrigerated overnight and well-drained
½ teaspoon ground cumin powder
¼ teaspoon ground coriander powder
½ teaspoon chili powder (optional)
Salt to taste
For the Pastry Dough:
2 cups gluten-free all-purpose flour blend (such as Bob’s Red Mill)
½ cup tapioca starch
½ cup cornstarch
1 tablespoon arrowroot powder
1 teaspoon baking powder
½ teaspoon salt
1/3 cup cold refined coconut oil, cubed (or your favorite shortening)
2 tablespoons apple cider vinegar
Instructions:
For the Filling:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the drained coconut milk, sweetened condensed milk, and maple syrup. Whisk until smooth.
3. Add the mashed sweet potatoes, shredded coconut, cinnamon, nutmeg, and allspice to the coconut milk mixture. Mix well to combine.
4. Transfer the filling mixture to a food processor or high-powered blender and process until completely smooth. Set aside.
For the Pastry Dough:
5. In another large bowl, whisk together the gluten-free flour mix, tapioca starch, cornstarch, arrowroot powder, baking powder, and salt.
6. Using a box grater, grate the cold coconut oil into the dry ingredients. Use your fingertips to rub the coconut oil into the flour mixture until it resembles wet sand.
7. Add the ice water and apple cider vinegar to the dry ingredients and stir gently just until a dough forms. Do not overmix.
Assembly:
8. Turn out the dough onto a lightly floured surface. Knead briefly until the dough comes together. Divide the dough into 16 equal portions.
9. Roll each portion into a 3-inch round. Place about 1 tablespoon of the curried sweet potato filling in the center of each round.
10. Brush the edges of the rounds lightly with a little water. Fold the dough over the filling, forming half-moons. Press the edges together to seal.
For the Glaze:
11. Combine the melted coconut oil and honey in a small bowl. Stir until smooth.
Baking:
12. Place the empanada-style puffs sealed side down on a parchment paper-lined baking sheet. Brush the tops with the glaze.
13. Bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes before serving.
Serve warm with additional glaze if desired. Enjoy!
Difficulty Level: Medium
Nutrition Information per Serving (calculated without glaze):
Calories: 190kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 150mg | Fiber: 1g | Sugar
Steps
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1
Done
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Preheat oven to 400°F (200°C). |
|
2
Done
|
In a large bowl, combine the drained coconut milk, sweetened condensed milk, and maple syrup. Whisk until smooth. |
|
3
Done
|
Add the mashed sweet potatoes, shredded coconut, cinnamon, nutmeg, and allspice to the coconut milk mixture. Mix well to combine. |
|
4
Done
|
Transfer the filling mixture to a food processor or high-powered blender and process until completely smooth. Set aside. For the Pastry Dough: |
|
5
Done
|
In another large bowl, whisk together the gluten-free flour mix, tapioca starch, cornstarch, arrowroot powder, baking powder, and salt. |
|
6
Done
|
Using a box grater, grate the cold coconut oil into the dry ingredients. Use your fingertips to rub the coconut oil into the flour mixture until it resembles wet sand. |
|
7
Done
|
Add the ice water and apple cider vinegar to the dry ingredients and stir gently just until a dough forms. Do not overmix. Assembly: |
|
8
Done
|
Turn out the dough onto a lightly floured surface. Knead briefly until the dough comes together. Divide the dough into 16 equal portions. |
|
9
Done
|
Roll each portion into a 3-inch round. Place about 1 tablespoon of the curried sweet potato filling in the center of each round. |
|
10
Done
|
Brush the edges of the rounds lightly with a little water. Fold the dough over the filling, forming half-moons. Press the edges together to seal. For the Glaze: |
|
11
Done
|
Combine the melted coconut oil and honey in a small bowl. Stir until smooth. Baking: |
|
12
Done
|
Place the empanada-style puffs sealed side down on a parchment paper-lined baking sheet. Brush the tops with the glaze. |
|
13
Done
|
Bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes before serving. Serve warm with additional glaze if desired. Enjoy! Difficulty Level: Medium Nutrition Information per Serving (calculated without glaze): |
