Thanksgiving Sweet Potato Empanadas: Savory

This year I wanted to make something that would have the traditional Thanksgiving flavors, but with a more interesting twist and I think I’ve accomplished that with two recipes: this savory one and a sweet one to come. This would be a good use of Thanksgiving leftovers that could then be frozen and then you have individual portions of Thanksgiving leftovers to eat when you don’t know what to cook. These things are very filling. One is definitely adequate for a meal. I guess kind of like homemade hot pockets or something. Anyway, they came out really good. I based them off of a few recipes I found. The dough is based off of this recipe, but it’s a little healthier cause I used half vegetable oil instead of lard or other shortening. I’ve made different kinds of pie crusts and the ones that are all butter are much harder to roll out later, but this one, I guess because of the vegetable oil, it was super easy to roll out, right out of the fridge. The filling was inspired by recipes found here, here and here.

Makes about 10 empanadas, or if you prefer them smaller, you could make about 20.

Empanada dough:

4 cups flour

1 tsp salt

2 Tbl sugar

8 Tbl butter, cut into cubes

scant 1/2 cup veg oil

3/4 water

2 egg yolks

Mix flour, salt, sugar and butter in the food processor until mixed. Turn food processor on and slowly pour vegetable oil through the feed tube to get more evenly mixed in the flour. Pour into a bowl and mix by hand with water and egg yolks until it holds together and can smoosh into a ball. Cover with plastic wrap and refrigerate a few hours, until you need it.

Filling:

3-4 smallish sweet potatoes

1-2 Tbl olive oil

1 large red onion, thinly sliced

1 Tbl cumin seeds

1 Tbl brown sugar

2 tsp salt

juice of 1/2 lime

2 cups cooked turkey meat

~ 4 oz queso fresco, chopped

1 handful cilantro, chopped

1 handful parsley, chopped

egg wash

1. Roast sweet potatoes until soft, let cool and peel skin and mash.

2. Heat olive oil over medium heat. Add onions, cumin, brown sugar and salt. Heat until brown and soft.

3. Add lime juice, turkey, onion mixture, queso and chopped herbs and stir. Check seasoning to see if you need more salt or lime juice.

At this point you can put it in the fridge over night and make them the next day or take the dough out of the fridge and divide into 10 balls. Roll out each ball of dough, dusting with flour if you need to, until it’s about 5-6 inches in diameter. Place about 2-3 Tbls of filling on the dough, fold over and crimp the edges. Place on greased baking sheets and brush with egg wash.

Bake in a 400 oven for about 20-30 minutes, or until golden brown. Enjoy!

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One Response to Thanksgiving Sweet Potato Empanadas: Savory

  1. Pingback: Thanksgiving Sweet Potato Empanadas: Sweet « Pinking Shears & Broccoli Spears

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