I fell behind on posting over the holidays, which I wouldn’t too bad about, except that it means I haven’t posted about these empanadas yet! These were Melissa’s idea for one of our amazing vegetarian lunches. You can see from her post, which is from all the way back in October, just how far behind I am!
Anywho, back to the empanadas! Crispy, buttery, flaky crust. Smoky, creamy, hearty filling. Cool, creamy, vibrant dipping sauce. Yes, yes, yes!
You will need to bake some sweet potatoes, the fastest and easiest way to do this is in the microwave. Then scoop out the flesh and mash it with a fork.
You will also need chopped shallot and baby spinach, black beans, garlic, and adobo.
Start by sautéing the shallot and garlic in olive oil. Then add cumin, coriander, adobo sauce, and salt. Stir in the spinach, allowing it to wilt slightly, then add the beans and mashed sweet potato. Take the mixture off the heat while you roll out your dough.
Melissa made this dough before I came over, but it’s the same as pie dough. You could even use store bought pie dough if making your own is too much for you. Anyway, roll out the dough and cut it into 6″ circles.
Place the rounds on a lined baking sheet and top with about 1/3 cup of filling. Brush the edges with egg wash.
Then, fold the dough in half, crimp the edges with a fork, and poke vents in the top. Brush the tops with egg wash.
Bake at 400 F for 30 minutes, or until golden. Our first batch was super flaky. If you want prettier empanadas, work the dough a bit more so that it is more uniform. Find the balance of flaky vs smooth that works for you.
While the empanadas are cooling, whip up a creamy dipping sauce from avocado, lime juice, and olive oil. Or serve with guacamole, sour cream, salsa – whatever you want!
Yum – so good. I can’t wait to make these again!
Sweet Potato, Black Bean, and Spinach Empanadas
a Well Dined / Smells Like Brownies collaboration
dough from Epicurious (you can use your favorite pie dough recipe)
makes 7-8
For the Dough:
2 1/4 cups flour
1 1/2 tsp salt
1/2 cup unsalted butter, cubed (use crisco to make this vegan)
1 egg
1/3 cup ice water
1 tbsp white vinegar
For the Filling:
1 tbsp olive oil
1/2 cup finely diced shallot (from 1 large)
2 large cloves garlic, minced
1 tsp cumin
1 tsp coriander
2 tsp adobo sauce (from canned chipotles)
1/2 tsp salt
2 packed cups chopped baby spinach
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups cooked sweet potato mash (from about 1 large baked sweet potato)
egg wash
guacamole, sour cream, and/or salsa, for serving
Make the dough: Whisk together the flour and salt. Cut in the cold butter using a pastry cutter, working until the butter is about the size of peas and well mixed with the flour.
In a separate bowl, whisk the egg. Stir in the ice water and vinegar.
Gently mix the liquid with the flour, using a fork in a fluffing motion. When all of the liquid has been mixed in and the dough is in large clumps, turn it out of the bowl onto a clean work surface. Knead 5–6 times, or until all of the shaggy bits of flour have been absorbed into the dough.
Shape the dough into a 1″ thick disk and wrap tightly with plastic wrap. Chill at least 1 hour.
Make the filling: In a large skillet over medium heat, warm the oil. When the oil is hot, add the shallot and cook for 2 minutes, stirring regularly. Add the garlic and continue to cook until the shallot is translucent and barely beginning to brown. Stir in the cumin, coriander, adobo, and salt.
Stir in the spinach and let it wilt for 1 minute. Add the black beans and sweet potato mash and stir until all of the ingredients are thoroughly mixed together.
Remove the filling from the heat and let it cool while rolling out the dough.
Heat the oven to 400 deg F.
Remove the dough from the fridge and place it on a well-floured work surface. Roll it out to about 1/4″ thickness. Use a 6″ round cutter (such as a cake ring) to cut 6″ circles. Alternatively, trace the rim of a bowl to make 6″ dough circles. Re-roll the dough as needed to incorporate the scraps. Aim for 7–8 dough circles.
Transfer the dough rounds to a lined baking sheet. Brush the edges with egg wash.
Drop about 1/3 cup of the filling in the center of each circle. There may be some filling left over, but do not over-fill the empanadas, or they will be unable to close.
Fold the dough circle in half over the filling to form a filled semicircle. Press the edges together with a fork and prick the top of each empanada 3 times to create vents.
Brush the tops of the empanadas thoroughly with egg wash.
Bake for 25–30 minutes, or until the crust is golden brown and baked through. Allow to cool 5 minutes before serving.
Serve with guacamole, sour cream, or salsa for dipping.
One Year Ago – Jasper’s Chili
Two Years Ago – Apple Galette with Salted Bourbon Caramel
Three Years Ago – Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon
Four Years Ago – Broccolini and Feta Tart
Five Years Ago – Sourdough Pancakes
Six Years Ago – Spiced Lamb Tagine; Thai Pumpkin Soup