Yucca Empanadas Filled With Apples, Chocolate, and Yams
Yucca Empanadas Filled With Apples, Chocolate, and Yams
Course: DinnerCuisine: VeganDifficulty: Medium
Servings
10
servingsPrep time
45
minutesCooking time
1
hourTotal time
1
hour45
minutesA recipe for delicious vegan empanadas!
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Ingredients
- For the Yucca Dough:
2 lbs. yucca, peeled and diced
1 cup almond flour
1/2 cup cake flour
- For the Filling:
1 sweet potato
1 cup diced green apple
1 cup chopped vegan semi-sweet chocolate
1/4 tsp. cinnamon
- For the Bourbon-Agave Sauce:
For the Bourbon-Agave Sauce:
1 cup agave nectar
1 cup apple cider
2 oz. sweet Riesling wine
1/2 vanilla bean, scraped
2 Tbsp. bourbon
- To Assemble:
Oil sufficient for frying
Vanilla soy ice cream
Directions
- For the Yucca Dough:
- Preheat the oven to 325°F.
- In a large pot, boil the yucca for approximately 20 to 30 minutes, or until very soft. Drain and place on a baking sheet. Bake for 10 minutes, or until dry. Chill.
- In a food processor, combine all the ingredients and process until a smooth dough forms.
- Allow to rest for approximately 30 minutes.
- For the Filling:
- Heat the oven to 425°F and roast the sweet potato for 20 to 25 minutes, or until soft. Allow to cool, then remove the skin.
- Dice and combine with the remaining ingredients in a large bowl. Set aside.
- For the Bourbon-Agave Sauce:
- In a saucepan, combine all the ingredients and bring to a boil.
- Reduce the heat and simmer for 5 minutes, or until reduced by one-fourth. Remove from the heat and set aside.
- To Assemble:
- Roll the yucca dough into 20 1/2-oz. balls.
- On a lightly floured surface, press each ball into a 1/4-inch thick circle.
- Place 1 1/2 Tbsp. of the filling in the center of each piece of dough.
- Fold in half and pinch the ends together.
- Fry in the oil for 4 minutes, or until golden brown, turning once.
- Serve hot with the Bourbon-Agave Sauce and the vanilla soy ice cream.
