Sweet Potato Black Bean Emapanadas

I know Laura already posted an empanada recipe but these are a little different. The dough is from Martha Stewart and doesn't use milk. I made these for a picnic that ended up happening in our apartment instead. We will also be eating them on our plane ride tomorrow along with some zucchini bread and lots of chocolate. That's how I travel. No airplane food! Empanadas are the best for meals on the go. Next time I'll try a version made with masa harina as per my friend Sylvia.

Sweet Potato Black Bean Empanadas

• For the dough (source):
• 3 3/4 cups all-purpose flour 
• 3/4 teaspoon sea salt 
• 1 tablespoon white sugar
• 18 tablespoons unsalted butter, cold, cut into cubes
• 1/2 cup ice water

Mix the dry ingredients together in a large mixing bowl. Cut in the butter until the mixture looks like coarse crumbs. Alternatively do this all in the food processor. I like to add the liquid by hand though. So either way your dry ingredients will end up in a bowl. Pour a little water at a time into the flour mixture, tossing with a fork. You've added enough water when the dough can be kneaded together to form a ball. Cover with plastic wrap and refrigerate for 1 hour minimum. 

Empanada filling:

1 red onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced

1 sweet potato, cubed

1 - 28 oz can diced tomatoes, excess liquid drained

1 can black beans, drained and rinsed

1 small bunch cilantro, leaves only 

1/2 tsp dried oregano 

1 tsp cumin

1/2 tsp chili powder

1/4 tsp cayenne powder

Sauté the onion until translucent. Add the garlic and spices and cook for another 2 minutes. Add the rest of the ingredients and cook over medium heat for an additional 5 minutes. Let cool.

Preheat oven to 400 degrees. Make sure sweet potato is cubed into smaller pieces. Toss with some cooking oil and add to a baking sheet lined with parchment paper. Bake for 20 minutes or so until fork pierces through the potato easily. Let cool. Add to the rest of the filling ingredients and mix thoroughly.

You can refrigerate this filling before assembling the empanadas. Also this makes so much extra filling. I used the leftover filling as enchilada and taco toppings.

Assembly:

Split the dough into 4 parts. Roll out one of the parts of dough to 1/4 inch thick. 

Use a bowl or cup to cut circles in the dough. I like making different sizes, so do what works for you. Add filling into the middle of each circle. Fold over dough and seal edges with hands. You can use a little water if your dough is dry. Use a fork to seal the dough even more and to make it look pretty. Repeat with all the dough. Line up the formed empanadas onto parchment paper lined baking sheets. Refrigerate for 30 minutes. Beat an egg in a small bowl. Brush the empanadas with the egg. Then bake at 400 degrees for 30 minutes or until golden brown.

You're done! Congrats!

Serve with Bitchin' sauce!! Will post that next, promise.