Sweet Potato and Black Bean Empanadas

Sweet Potato and Black Bean Empanadas Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack.

Yield:

10 servings (serving size: 1 empanada)

Recipe from

Nutritional Information

Calories 209
Fat 8.4 g
Satfat 0.7 g
Monofat 5 g
Polyfat 2.3 g
Protein 5.1 g
Carbohydrate 29 g
Fiber 2.9 g
Cholesterol 18 mg
Iron 2.3 mg
Sodium 359 mg
Calcium 32 mg

Ingredients

9 ounces all-purpose flour (2 cups)
3/4 teaspoon kosher salt
1/3 cup canola oil
1/4 cup cold water
1 tablespoon cider vinegar
1 large egg, lightly beaten
1 poblano chile
1 tablespoon cumin seeds
1 cup mashed cooked sweet potatoes
1 cup canned black beans, rinsed and drained
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1 egg white, lightly beaten

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

2. Preheat broiler.

3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

4. Preheat oven to 400°.

5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.

Note:

Jeanne Kelley,

December 2010
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