Sweet Potato, Mushroom and Olive Empanadas

I try to focus my posts on recipes that are simple and easy to make but this is by far the most complicated one I’ve posted yet. I don’t bake well at all and since these are made with gluten-free flour, they were much more difficult to manage than regular flour dough. But, the result was very satisfying and so I pass this recipe along to you. This is Gluten-Free Vegetarian Empanadas made with sweet potato, olive and mushroom.

The most troubling part of making these empanadas was putting them together, as in containing the filling in the crumbly gluten-free dough. This is only the second time I’ve baked with all-purpose gluten-free flour so it will take a few tries to get the hang of. After a few rounds of fighting with the dough, I finally knocked out a good one and the rest sort of fell into place, case in point:

The dough was very delicious and the 35 sticks of butter that’s in it really is to blame. Butter aside, these are a little healthier than regular empanadas and gluten-sensitive friendly. Make, enjoy, let me know how yours pan out!

Gluten-Free Sweet Potato, Mushroom and Olive Empanadas


3 cups Bob’s Red Mill Gluten-free flour

3 tsp xanthan gum

¼ tsp salt

1 egg

1.5 sticks organic butter

6 tbsp water

Combine dry ingredients. Add wet ingredients and mix until dough is crumbly. Form into a ball and refrigerate at least 20 minutes. When ready for use,  roll out dough and cut out your desired disc size for the filling.


1 large sweet potato, peeled, boiled and mashed

3 tbsp olives stuffed with pimento peppers, chopped

1 small onion, chopped

6 cloves garlic, chopped

1.5 cups cremini mushrooms, chopped

½ tsp jabanero or jalapeno pepper

1 tbsp sofrito

juice and zest of ½ lime

2 tbsp chopped cilantro

1.5 tsp oregano

1.5 tsp paprika

2 tbsp tomato paste

salt and pepper to taste

  1. Sautee onion until translucent. Add garlic and pepper and sauté 1 minute. Add mushroom and sauté 5 minutes. Add olives and sauté another 5 minutes.
  2. Add oregano, salt, pepper, paprika and mix well. Sautee about 2 minutes.
  3. Add tomato paste, sofrito, and sweet potato puree. Stir until combined.
  4. Add lime and cilantro, mix and begin filling medium sized discs of dough. Be sure not to pack the discs too much as breaking will occur.
  5. Bake at 400 degrees for about 20-25 minutes or until golden brown.
  6. Serve with fresh salsa.
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One thought on “Sweet Potato, Mushroom and Olive Empanadas

  1. Gem says:

    Going to pull a Racheal Zo, I DIE!!!! I must make these soon!!!


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