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Sweet Potato Empanadas

Sweet Potato Empanadas

Oxmoor House JANUARY 1983

  • Yield: about 2 dozen

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons shortening
  • 3/4 cup cold beer

Preparation

Combine flour and salt; cut in shortening until mixture resembles coarse meal. Stir in beer with a fork until well blended.

Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough into 5-inch circles. Place a rounded tablespoon of Sweet Potato Filling in center of each circle; moisten edges with water. Fold pastry in half, making sure edges are even. Using a fork dipped in flour, press edges of pastry together to seal.

Place empanadas on baking sheets. Bake at 400° for 15 minutes or until lightly browned. Combine sugar and cinnamon, and sprinkle over hot empanadas.

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Sweet Potato Empanadas recipe

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