This recipe can be found at El Restaurante.
Created exclusively for the North Carolina SweetPotato Commission by Savorez Mexican Restaurant, Wilmington, NC
Makes 8 servings
The Empanada Dough:
3 c. all-purpose flour
1 t. salt
1 stick cold butter, cut into small cubes
¾ to 1 c. cold water
Stir together flour and salt in a large bowl. Scatter the butter over the flour. Use a pastry cutter to cut the butter into the flour until butter is incorporated and mixture resembles cornmeal. Using a fork, stir in just enough water until the dough comes together. Knead 5 to 6 times, being careful not to overmix. Wrap dough in plastic wrap and refrigerate.
The Filling:
4 lbs. sweetpotatoes, peeled, diced, and roasted
2 oz. coconut oil
2 yellow onions, peeled and diced
4 cloves garlic, minced
6 c. black beans, cooked and drained
1 T. mild chili powder
½ T. ground cumin
2 t. salt
Place all ingredients in a large bowl and toss together.
To Finish the Empanadas:
1 egg
1 T. water
To Prepare the Empanadas:
Preheat oven to 400° F. Line 2 large baking sheets with parchment paper. Lightly flour a work surface. Roll out half of the dough to ¼ inch thick. Cut out 4-5-inch rounds, larger if you’d like. Place about 2 tablespoons of the filling at the center of each round. Fold the dough over to encase the filling, making a half moon shape. Use the tines of a fork to seal the edges. Empanadas may be frozen at this point.
When ready to bake: Arrange empanadas on baking sheets. Whisk together egg and water and brush empanadas with egg mixture. Bake empanadas one pan at a time (refrigerate the other pan until time to bake) until golden brown, about 30 minutes. (Savorez chefs deep-fry empanadas served at the restaurant, but this baked version is easier.)