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Ingredients
- 9 ounces all-purpose flour (2 cups)
- 3/4 teaspoon kosher salt
- 1/3 cup canola oil
- 1/4 cup cold water
- 1 tablespoon cider vinegar
- 1 large egg, lightly beaten
- 1 poblano chile
- 1 tablespoon cumin seeds
- 1 cup mashed cooked sweet potatoes
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 1 egg white, lightly beaten
Details
Servings 10
Adapted from myrecipes.com
Preparation
Step 1
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
2. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk.
3. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl.
4. Gradually add oil mixture to flour mixture, stirring just until moist.
5. Knead lightly until smooth.
6. Shape dough into a ball, and wrap in plastic wrap.
7. Chill for 1 hour.
8. Preheat broiler.
9. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes.
10. Place in a paper bag; close tightly.
11. Let stand 15 minutes.
12. Peel chile; cut in half lengthwise.
13. Discard seeds and membranes. Finely chop.
14. Preheat oven to 400°.
15. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly.
16. Place cumin in a clean spice or coffee grinder; process until ground.
17. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
18. Divide dough into 10 equal portions, shaping each into a ball.
19. Roll each dough portion into a (5-inch) circle on a lightly floured surface.
20. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle.
21. Moisten edges of dough with egg white; fold dough over filling.
22. Press edges together to seal.
23. Place empanadas on a large baking sheet coated with cooking spray.
24. Cut 3 diagonal slits across top of each empanada.
25. Bake at 400° for 16 minutes or until lightly browned.
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