AuthorLeah St John, CHN
RatingDifficultyIntermediate

These tasty veggie meat-stuffed empanadas are crispy on the outside and soft on the inside. They are a fantastic way to use leftover mashed potato, and are delicious served with a side salad or great as a grab and go lunch.

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Yields15 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 4 cups mashed potatoes
 1 cup oat flour
 1 tbsp onion powder
 ½ tbsp garlic powder
 1 tsp dried parsley
 1 tsp dried thyme

1

Preheat an oven to 400°F.

2

Mash all of the ingredients except the Veggie Taco Meat together.

3

Take a packed 1/4 cup of the potato mix, and form in the palm of your hand into a 4" disc. Add 1 heaped tablespoon to the center of the disc, and fold the potato around it, keeping the mix inside with your thumbs while you pinch the edges together, forming a clamshell. Place on a parchment-lined baking tray. Repeat until all of the potato mix has been used.

4

Bake for 15 minutes. Carefully flip them, and bake for an additional 15 minutes.

5

Allow to slightly cool and enjoy. You can also store them in an airtight container in the fridge for up to 4 days.

Category

Ingredients

 4 cups mashed potatoes
 1 cup oat flour
 1 tbsp onion powder
 ½ tbsp garlic powder
 1 tsp dried parsley
 1 tsp dried thyme

Directions

1

Preheat an oven to 400°F.

2

Mash all of the ingredients except the Veggie Taco Meat together.

3

Take a packed 1/4 cup of the potato mix, and form in the palm of your hand into a 4" disc. Add 1 heaped tablespoon to the center of the disc, and fold the potato around it, keeping the mix inside with your thumbs while you pinch the edges together, forming a clamshell. Place on a parchment-lined baking tray. Repeat until all of the potato mix has been used.

4

Bake for 15 minutes. Carefully flip them, and bake for an additional 15 minutes.

5

Allow to slightly cool and enjoy. You can also store them in an airtight container in the fridge for up to 4 days.

Potato Empanadas