SWEET POTATO EMPANADAS
These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Recipe #84430". I tried out this filling because I needed an additional vegetarian option for a wedding. While these do take a bit of planning ahead because the pastry and the filling have to chill, I have spread out the steps over several days. Once cooked and cooled, these beauties can be frozen and reheated at 400 degrees for about 10 minutes. These are great with Cuban mojo dipping sauce.
Provided by SassyStew
Categories Yam/Sweet Potato
Time 4h45m
Yield 50 empanadas, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
- When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
- Turn out the dough and knead a few times to form a cohesive ball.
- Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
- Filling: Peel the yams and slice them into equal-sized chunks.
- Rinse the yams off and place them in a medium pot with about two inches of cold water.
- Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
- When you can slide a knife easily into the yams, remove from heat and drain.
- Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
- Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
- Assembly:Preheat the oven to 450 degrees F.
- Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
- Cut out circles using a 3" biscuit cutter or a glass.
- Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
- Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
- Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
- Make the egg wash by beating the egg with the water.
- Brush the egg wash on each pastry being sure to cover the entire empanada.
- Make a small slit in the top of each empanada with a sharp paring knife.
- At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
- Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.
Nutrition Facts : Calories 549.3, Fat 32.4, SaturatedFat 20, Cholesterol 112.2, Sodium 327.9, Carbohydrate 56.5, Fiber 5.3, Sugar 0.8, Protein 9.2
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
BLACK BEAN AND SWEET POTATO EMPANADAS
Make and share this Black Bean and Sweet Potato Empanadas recipe from Food.com.
Provided by Food.com
Categories Frozen Desserts
Time 2h20m
Yield 10 empanadas
Number Of Ingredients 19
Steps:
- For the dough:
- Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
- For the filling:
- Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.
- For the yogurt sauce:
- Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
- Preheat an oven to 400 degrees F.
- Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
- Instructions for freezing:
- Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
- Instructions for reheating:
- Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.
Nutrition Facts : Calories 485, Fat 20.8, SaturatedFat 12.3, Cholesterol 104.6, Sodium 980.5, Carbohydrate 61.5, Fiber 8.2, Sugar 2, Protein 13.4
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- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and for easy clean up.
- Place the sweet potatoes on a parchment lined baking sheet and squeeze one half of the lime juice over the potatoes and toss to coat.
- Roast for twelve minutes, then toss the potatoes and roast for another twelve, or until they’re fork tender and golden brown on the edges.
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- Heat the oven to 200°C/180°C fan/gas 6. Toss the sweet potato chunks, oil and ground coriander in a baking tray. Roast for 30 minutes until the sweet potato is tender, then add the black beans and chilli paste, toss to coat and roast for 5 minutes more.
- Meanwhile, for the pastry, put the butter, salt, plain flour and paprika in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, pour in the warm milk until the mixture clumps together. (If you don’t have a food processor, rub the salt, flour and paprika into the butter in a large bowl using your fingers until it resembles crumbs. Work in the warm milk with a dinner knife until it clumps together.) Turn out onto a lightly floured surface and knead gently for a minute or so. Shape into a disc, wrap in cling film, then chill for 30 minutes.
- Transfer the cooked sweet potato and beans to a bowl and mash with a fork. Mix in half the spring onions, season with salt and pepper, then cover and chill until completely cool.
- Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. (You might find the pastry easier to handle if you cut it in half before rolling.) Cut out about 20 x 7-8cm diameter circles using a ramekin or small bowl as a guide, re-rolling the pastry offcuts as necessary. Put around 1 tbsp of the chilled filling in the centre of each circle and brush the edges with water. Fold the pastry over the filling to enclose and squeeze the edges to close. Crimp the edges (like a Cornish pasty) to seal, or simply press with the tines of a fork.
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- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
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- Food processor dough method: Process the oil, vinegar, flour and salt a few seconds until mixture resembles coarse meal. Add in the egg and pulse a few times. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
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