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."
 
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photo by SassyStew photo by SassyStew
photo by SassyStew
Ready In:
4hrs 45mins
Ingredients:
11
Yields:
50 empanadas
Serves:
10-12

ingredients

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directions

  • 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.

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Reviews

  1. Very tasty and simple to make - especially as I made the pastry and the filling ahead of time as suggested. I used half the pastry with your yam filling (yummy!) and the other half I filled with a savoury mince mixture. They went down a treat at a poker evening served with a sweet chili sauce.
     
  2. In spite of the many steps involved here, these were fun to make, & I now have some frozen to use another time! The only change I made in the recipe was to use just 1/2 teaspoon of cumin (My other half really doesn't care much for it!)! Served these with a choice, either a homemade mojo sauce or a sweeter cranberry sauce & it was a toss-up as to which was the favorite! Thanks for sharing your recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
     
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RECIPE SUBMITTED BY

I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand. I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes. My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do. I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda. I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=newtaginethbanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/newtaginethbanner.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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