Empanadas
I think every culinary culture has a version of Empanadas. A delicious pastry wrapped around flavorful filling seems to be a Universal eating experience. I love this Sweet Potato and Black Bean Empanada version using leftover baked Sweet Potatoes. It is a little Mexican a little Southwestern and a bit Southern with the Sweet Potatoes. You can really mess up the filling ingredients and they still taste great. Using leftover baked sweet potatoes and canned beans make these fast and easy to make. They travel well, taste great cold and can be made in to bite size for wonderful appetizers or picnic nibbles. The dough is easy, relatively healthy and fast to make if you use a food processor.
Sweet Potato and Black Bean Empanadas
Prep
Cook
Total
Yield 8 Empanadas
Try out different fillings: tomato, basil and mozzarella. Sautéed veggies with gouda, chicken and pinto beans with cheddar are all good combinations
Ingredients
DOUGH
- 2 cups Organic Flour
- 3/4 teaspoon Sea Salt
- 1/3 cup Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1/4-1/2 cup Ice Water
FILLING
- 1 cup Mashed Sweet Potatoes
- 1 can Black Beans, rinsed and drained
- 1 small Onion or Shallot, chopped
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Chili Powder
- 1 teaspoon Smoked Sea Salt
- sprinkle of Chipotle Powder (optional)
- 2 tablespoons Smoked Green Chilis, chopped (freeze the rest)
- 1/2 cup Corn
- small handful of chopped Cilantro
- grated Cheddar Cheese (optional)
Instructions
- Heat oven to 400f or 200c
- Put the Flour and Salt in the food processor and pulse a few seconds
- Add the Olive Oil and Vinegar and pulse a few more times until it is crumbly
- Slowly add the Ice Water, a few tablespoons at a time, pulsing in between additions
- When the dough makes a ball, pulse a few more times and remove
- Shape into a ball and refrigerate while you make the filling
- In a dry pan, toast the spices over low heat until fragrant
- Remove from heat and bash them up a bit with the back of a spoon or a mortar
- Add a splash of Olive Oil and return to heat
- Add the Onions and saute a few minutes until soft
- Add the Black Beans and Corn and heat through
- Toss the Black Bean mixture with the Sweet Potato, Chilies, Cilantro and a bit of Cheddar if you like
- Divide the dough into 8 equal balls or more for appetizer size
- Roll each one into a circle and fill with a generous dollop of filling
- Fold over to a half moon shape, seal the edges and cut a slit or two into the top
- Put on a parchment lined baking sheet and cook 15-20 minutes until browned
Sweet Potato and Black Bean Empanadas
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