Black Bean and Sweet Potato Empanadas

By Grandmax4

Ingredients

• Dough:
• 4 cups all-purpose flour, plus additional for rolling dough
• 4 teaspoons kosher salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 2 large eggs
• 2 tablespoons white vinegar
• 1/3 to 2/3 cup cold water
• Filling:
• 1/2 teaspoon chile powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 jalapenos, stemmed, seeded and finely diced
• 3 to 4 medium sweet potatoes, cooked and mashed
• Two 15-ounce cans black beans, rinsed and drained
• Kosher salt
• Cumin-Scented Yogurt Sauce:
• 1 cup Greek yogurt
• 3 tablespoons lemon juice plus 1 tablespoon lemon zest
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• Egg Wash:
• 1 large egg, lightly beaten

Details

Servings 10
Preparation time 55mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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.