|Chipotle Black Bean and Sweet Potato Empanada |
Author: Erin Alderson
Prep time: 60 mins
Cook time: 30 mins
Total time: 1 hour 30 mins
- 2 1/4 cups unbleached all-purpose flour (I mixed 1/2 unbleached all purpose and half wheat)
- 1 1/2 teaspoons salt
- 1/2 cup butter cold and cubed
- 1 egg
- 1/3 cup cold water
- 1 tablespoon apple cider vinegar
- 1 tablespoon oil
- 2 mediums sweet potatoes peeled
- 1/2 medium white onion diced
- 1 clove garlic
- 1/3 cup water
- 1 medium red pepper diced
- 1 cup black beans drained and rinsed if using canned
- 1/2 cup fresh cilantro
- 1 teaspoon chipotle powder
- 1/2 teaspoon each salt and pepper
- Egg Wash
- 1 egg
- 2 tablespoons water
- paprika for topping
- In a medium bowl, combine flour and salt. Cut butter into flour mixture with either a pastry blender or your hands (my preferred method) until butter is in small pieces- about the size of peas. In a separate bowl, whisk together egg, water, and vinegar. Pour over dry and ingredients and mix with a fork until dough begins to come together (yet will still look quite shaggy.) Dump out onto a slightly floured surface and knead dough together. Wrap in plastic and place in the refrigerator for an hour.
- While dough chills, heat oil over medium heat and begin by sauteing onions and peppers. Once onions begin to cook through, about 4-5 minutes, stir in garlic. Continue to cook for 1-2 more minutes. Next, add in sweet potatoes (should be in small 1/2" chunks) and water. Still occasionally and let cook until sweet potatoes begin to soften. If you find the water drying out too fast, add a little more water.
- Once sweet potatoes have cooked through, stir in remaining ingredients and cook for another 3-4 minutes until everything is heated through. Set-aside and begin to roll out empanada dough.
- Pre-heat oven to 400˚.
- Whisk together egg and water. To assemble empanadas, divide the dough into 12 pieces (this dough will freeze if you don't feel like making all 12- however you will have left over filling.) Roll each piece of dough out into 6" circles that are about 1/8" thick. Place 1/3 cup of filling inside the circle, brush the edges with the egg wash, fold over and crimp the edges together. Place on a baking tray covered with parchment paper, brush with egg wash, and sprinkle with paprika. Repeat with remaining dough.
- Bake for 30 minutes or until empanada is golden brown. Serve with your favorite salsa or sauce.
Recipe by Naturally Ella at http://naturallyella.com/2011/04/01/chipotle-black-bean-and-sweet-potato-empanada/