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Mango y Coco Empanadas

A recipe from Dominican Republic.

🇩🇴 Dominican RepublicveganglutenFreedairyFree
Mango y Coco Empanadas

Nutrition (per serving)

320Calories
10 gProtein
40 gCarbs
12 gFat
8 gSugar
500 mgSalt

Ingredients

  • 1 package Fillo dough
  • 1 cup Mango puree
  • 1/2 cup Coconut flakes
  • 1/4 cup Coconut milk
  • 2 tbsp Brown sugar
  • 1 tbsp Vegan butter
  • 1/4 tsp Salt
  • 1 tbsp Water

Method

  1. Preheat oven to 375°F (190°C).
  2. Roll out fillo dough to a thickness of 1/16 inch (1.5 mm).
  3. Cut out circles of dough using a cookie cutter or the rim of a glass.
  4. Place a tablespoon of mango puree in the center of each dough circle.
  5. Sprinkle coconut flakes and brown sugar over the mango puree.
  6. Drizzle coconut milk over the top and dot with vegan butter.
  7. Fold the dough in half over the filling to form a triangle and press edges together.
  8. Place the empanadas on a baking sheet lined with parchment paper.
  9. Brush the tops with water and sprinkle with salt.
  10. Bake for 20-25 minutes or until golden brown.
  11. Serve warm or at room temperature.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.