Do you freeze the empanadas before or after you bake them? And then how do you reheat them from frozen?
Sweet Potato and Black Bean Empanadas
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)
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Amount per serving
- Calories: 209
- Fat: 8.4g
- Saturated fat: 0.7g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 2.3g
- Protein: 5.1g
- Carbohydrate: 29g
- Fiber: 2.9g
- Cholesterol: 18mg
- Iron: 2.3mg
- Sodium: 359mg
- Calcium: 32mg
- 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
- 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.
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