Sweet Potato, Apple and Chickpea Empanadas

These hearty Sweet Potato, Apple and Chickpea Empanadas are perfect for game day.

For the Dough:
1 cup whole milk
1 tablespoon butter
3/4 cups shortening
1 package active dry yeast
2 1/2 – 3 cups all-purpose flour (I used King Arthur Flour)
1 egg
1 tsp. water
About 2 tablespoons shredded Parmesan cheese

For the Filling:
2 cups sweet potatoes, peeled and chopped
1 cup apples, peeled and chopped
1/2 cup coconut milk (I used Thai Kitchen Lite Coconut Milk)
1 garlic clove, minced
1 1/2 tsp. curry powder
1 cup cooked chickpeas, rinsed and drained
2 tsp. grated Parmesan cheese
1 1/2 tsp. extra-virgin olive oil
1 1/2 tsp. cilantro, roughly chopped
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. red pepper flakes

View the full recipe at Floating Kitchen →