E is for Empanadas

Inspired by Bobby Flay's Throw Down, Cooking Light magazine, and a food blog I like (Four Seasons of Food) I decided to explore the world of Empanadas.  When Peter and I honeymooned in Cabo last summer, we had some incredible empanadas, but I have never made them.  On a health kick, I didn't want to fry them.  I searched for recipes that involved a simple crust, veggies, and baking the tasty meat pies.  I settled on sweet potato black bean empanadas.  I hoped that the sweet potato puree would keep them moist even if I didn't fry them.


My results?  Well, they were kind of dry...but the flavor was awesome!  The stuffing was fantastic, so really, I just need to work on that crust and making it more delicate and crispy.

Sweet potato and Black Bean Empanadas
from Cooking Light December 2010 and Four Seasons of Food

2 c. all-purpose flour 
3/4 tsp kosher salt
1/3 c. veggie oil
1/4 c. cold water
1 Tbsp cider vinegar
1 large egg, lightly beaten
1 tsp ground cumin
1/4 tsp hot smoked paprika
3/4 tsp chili powder
1 c. mashed cooked sweet potatoes
1 c. canned black beans, rinsed and drained
1/3 cup chopped onion
1 large garlic clove, minced
2 tbs chopped fresh cilantro
1/2 tsp kosher salt
1 egg white, lightly beaten

Combine flour and 3/4 tsp salt in a large bowl and mix together with a whisk. In a medium bowl, combine canola oil, water, vinegar, and egg. Slowly add oil mixture to flour mixture, mixing until just moist. Turn dough onto a work surface and knead until smooth. Form dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.  

Preheat oven to 400 deg F. Heat 1 Tbsp. olive oil over medium heat. Add onion and cook until golden, about 5 minutes. Add garlic and cook for 30 seconds longer. Remove pan from heat. Combine cumin, paprika, chili powder, sweet potatoes, black beans, onions, garlic, cilantro, and 1/2 tsp salt in a large bowl and mash with a fork until well combined.

Divide dough into 10 equal portions, and shape each into a ball. Working with one ball at a time (keep remaining dough covered), roll dough out into a 5-inch circle on a lightly floured surface.  It should be pretty thin!  Add 3 level tablespoons of sweet potato mixture to the center of the circle. Brush egg white around the rim of the dough, and fold dough over filling into a half moon shape. Pinch edges together to seal. Place empanadas on a large baking sheet coated with spray oil. Make 3 diagonal slashes on the top of each empanada using a sharp knife. Bake at 400 deg F until lightly browned, 16-20 minutes.  

One thing-  I wish I had some sort of delicious sauce to go with these empanadas, but I settled for a dab of sour cream.  Peter enjoyed snacking on these while we played Mario Galaxy on the Wii together. : )  And yes, I played a video game.