When standing at the deli counter back in Lanzarote, I spotted these little pastries on the shelf. These are small pasty like parcels containing sweet potato… and are traditionally served around Christmas. But they were so tasty – that I make them all year round! Of course you can stuff your empanadas or empanadillas with anything you like… but this recipe is just for batata.
Ingredients for empanadillas con batata
- 3 large sweet potatoes
- 100 grams of unsalted butter
- 1 cup of brown sugar
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of cloves (optional)
- 300 grams of shortcrust pastry (either make your own… or buy ready made)
- A small of amount of milk for brushing
- A small amount of caster or icing sugar for dusting
- A fistful of flour for dusting the baking tray
Boil the sweet potatoes as you would for normal mashed potato. When cooked, mash them… adding the butter, sugar and all the spices. Don’t be tempted to add milk or cream, as the mixture needs to be kept as dry as possible.
Take your pastry and make little dough balls about the size of a 2 euro coin. Then with a rolling pin, roll each ball into a circle as thin as you possibly can. Put about a heaped teaspoon of filling in the middle, fold into half (so it is crescent shaped) and seal with the edge of a fork.
Lay the empanadillas on a baking sheet and bake in a hot oven at 425 degrees until they are just starting to brown. Then take them out and brush with a little milk… dust with sugar and return them to the oven for about 5 – 10 more minutes or until evenly golden brown on top. Serve hot or cold! You can also sprinkle a little extra icing sugar on top afterwards for extra sweetness (as seen in the picture above)
Feel free to vary the fillings as much as you like – have fun! If going savoury… then brush only with milk, not sugar too!