Lunch/

Bean and Sweet Potato Empanadas

Author: SallyK / Date: 2016-01-02 @ 03:06 pm / Print Me! /

Bean and Sweet Potato Empanadas

The crust is somewhat flaky, but not too rich, and the filling is seasoned just right. This recipe is not difficult to make, and tastes great.

Makes 16 empanadas.

Ingredients:

Filling:

  • 1 medium yellow sweet potato (12 oz)
  • 1 Tbsp olive oil
  • 1 medium white onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1 tsp pico de gallo seasoning
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1 c cooked black beans, rinsed, drained

Dough:

  • 2 c all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c vegetable shortening
  • 1/3 c cold water
  • 1/4 c whole milk

Directions:

Filling:

  1. Cook the sweet potato in the oven at 400 degrees for about an hour, or until fork tender. Remove and cool at least 30 minutes.
  2. Peel potato and mash well in a large bowl. (You should have about 1 cup of mashed sweet potatoes.)
  3. In a medium skillet over medium heat, saute the onion in the olive oil for 5 minutes, or until beginning to brown. Add garlic and saute another 30 seconds. Spoon mixture into the bowl of mashed sweet potatoes.
  4. Add cumin seeds, ground cumin, oregano, pico de gallo, salt and cayenne to the potato mixture. Blend very well.
  5. Fold the black beans into the filling mixture. Set aside.

Dough:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. Cut in the shortening with a pastry cutter or fork until fine lumps of shortening appear throughout.
  4. Blend together the cold water and milk. Add gradually to dry ingredients, stirring with a fork.
  5. Turn dough onto a work surface and knead just a few times, until well blended but not over-mixed. Divide dough into 16 equal balls of dough.
  6. Using a rolling pin and working on a dry, smooth surface, roll each ball into (roughly) a 4-inch disc. Add about 2 tablespoons of filling to the center. Fold the disc in half and seal edges. Fold edges over and crimp them.
  7. Place completed empanada on a large baking sheet that has been lined with parchment paper. Repeat process until all empanadas are formed. Fit them all on the baking sheet, placing them fairly close together, but not touching.**
  8. Bake 25 minutes, or until brown on bottom and golden on top. Serve hot or room temperature. These may be served with hot sauce, guacamole, your favorite dipping sauce, or just as they are.

**At this point, the tray may be covered with foil and frozen a day or so. Bake them from the frozen state, but the baking time will be about 15 minutes longer.)