Empanadillas con Batata
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
Method
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!
¡Disfruta!
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.
December 22, 2013 @ 7:10 pm
Wow these are also known as truchas, aren’t they? We lived on them on a lightning-short visit to La Graciosa. Correct us if we’re wrong, but they tend to be dusted with sugar for Christmas and served without for the rest of the year.
December 22, 2013 @ 7:23 pm
Not heard of truchas – but you would know that better than me (with you being one of them veggie people an’ all).
I love them – and they are so so easy to make… especially if you buy ready-made patry.
Thanks for taking the time to leave a comment GCL!
December 23, 2013 @ 4:59 am
I love empanadas – I’ll try out this recipe! usually have had savory/meat filled ones before.
December 23, 2013 @ 12:03 pm
HI Jennifer. Yes do give it a try, and let us know how yuo get on. Thanks for stopping by! Elle x
December 23, 2013 @ 4:41 pm
YUM!! these look amazing!
December 23, 2013 @ 4:46 pm
Thanks! They are! Perhaps you could make some whilst you’re doing your Christmas cookies today. Merry Christmas Jessie xx
December 25, 2013 @ 6:50 pm
These looks so delicious…definitely a recipe I have to try!
December 30, 2013 @ 2:58 pm
I LOVE empanadas! My daughter and I live in a NYC neighborhood that is mostly Spanish speaking, and we occasionally go get our fill of empanadas. Thanks for the recipe- they sound great with the sweet potatoes:)
December 30, 2013 @ 3:01 pm
Ooh lovely! Do give them a go yourself too – they’re seriously easy to make… and of course you can put whatever fillings you like into them xx
January 1, 2014 @ 7:16 pm
These Christmas Empanadillas look very tasty! Thanks for sharing.
January 2, 2014 @ 10:44 am
You’re welcome Mary – thanks for popping by! x