Sweet Potato Mini Empanadas Recipes

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SWEET POTATO EMPANADAS



Sweet potato empanadas image

Take a smart shortcut with store-bought puff pastry sheets and enjoy these delicious pies in one hour!

Provided by Shinee D.

Categories     Main Course

Time 1h10m

Number Of Ingredients 12

2 sheets puff pastry ((1 box), defrosted in the refrigerator)
1 lb sweet potatoes ((2 medium sized ones), cooked Note 1)
1 tablespoon olive oil
½ cup chopped onion ((1 medium sized onion or ½ of a large onion))
1 teaspoon minced garlic ((4 fat cloves))
1 tablespoon brown sugar
1 teaspoon chipotle chili powder (Note 2)
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 large egg (beaten with 1 tablespoon water)
1 teaspoon kosher salt (optional)

Steps:

  • Cook sweet potatoes until soft. See Note 1 for different cooking methods.
  • In a shallow bowl, place sweet potatoes, peeled, and mash them with a potato masher until smooth.
  • Heat a tablespoon of olive oil in a skillet over medium high heat. Add chopped onions and sauté for 3 to 4 minutes, or until the onions are translucent and slightly golden around the edges.
  • Add minced garlic and sauté for another minute.
  • Stir in brown sugar, chipotle chili powder, ground cumin, salt and pepper. Cook for another 30 to 45 seconds till the spices are toasted and onions have caramelized.
  • Add the onion mix to the mashed sweet potatoes and mix well. Keep the filling aside.
  • Prepare an egg wash by whisking a large egg with a tablespoon of water.
  • Unfold one sheet of the cold puff pastry on a well-floured cutting board. Using a rolling pin, roll the sheet into a rough 12-inch square.
  • Now, using 5-inch round cookie cutter, cut 4 dough circle from 12-inch square of puff pastry. (You can also use a dessert plate as a template and a sharp paring knife to cut out 4 dough circles.)
  • Place two heaping tablespoons of sweet potato filling on each circle, leaving an inch border.
  • Brush the edges with egg wash.
  • Fold over the dough to create a half circle and seal and crimp the edges by pressing with a fork.
  • Repeat with the second sheet of puff pastry.
  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Arrange the empanadas on the prepared baking sheet.
  • Brush the tops with the egg wash and sprinkle lightly with kosher salt (optional).
  • Cut two tiny slits on the empanadas for the steam to escape.
  • Bake for 25 minutes or until the tops are golden.
  • Serve hot with chimichurri sauce or your favorite salsa.

Nutrition Facts : ServingSize 2 hand pies, Calories 592 kcal, Carbohydrate 103 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 41 mg, Sodium 1935 mg, Fiber 7 g, Sugar 9 g

SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 16 empanadas

Number Of Ingredients 10

1/2 cup sweet potatoes, mashed or pureed
1/4 cup cream cheese, softened
1 tablespoon brown sugar*
1 tablespoon fresh lemon juice
Kosher salt
1 tube refrigerated ready-made crescent rolls (uncooked dough)
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
3/4 cup plain yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
  • Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Recipe #84430". I tried out this filling because I needed an additional vegetarian option for a wedding. While these do take a bit of planning ahead because the pastry and the filling have to chill, I have spread out the steps over several days. Once cooked and cooled, these beauties can be frozen and reheated at 400 degrees for about 10 minutes. These are great with Cuban mojo dipping sauce.

Provided by SassyStew

Categories     Yam/Sweet Potato

Time 4h45m

Yield 50 empanadas, 10-12 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages cream cheese
3/4 cup unsalted butter, softened
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 lbs jewel yams or 2 1/2 lbs garnet yams
1 1/2 tablespoons unsalted butter
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon cold water

Steps:

  • Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
  • When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
  • Turn out the dough and knead a few times to form a cohesive ball.
  • Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
  • Filling: Peel the yams and slice them into equal-sized chunks.
  • Rinse the yams off and place them in a medium pot with about two inches of cold water.
  • Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
  • When you can slide a knife easily into the yams, remove from heat and drain.
  • Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
  • Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
  • Assembly:Preheat the oven to 450 degrees F.
  • Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
  • Cut out circles using a 3" biscuit cutter or a glass.
  • Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
  • Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
  • Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
  • Make the egg wash by beating the egg with the water.
  • Brush the egg wash on each pastry being sure to cover the entire empanada.
  • Make a small slit in the top of each empanada with a sharp paring knife.
  • At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
  • Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.

Nutrition Facts : Calories 549.3, Fat 32.4, SaturatedFat 20, Cholesterol 112.2, Sodium 327.9, Carbohydrate 56.5, Fiber 5.3, Sugar 0.8, Protein 9.2

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY



Sweet Potato Casserole Mini Galettes Recipe by Tasty image

A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.

Provided by Betsy Carter

Categories     Sides

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

2 ½ cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter, cubed and chilled
½ cup buttermilk, plus 2 tablespoons
kosher salt, for boiling
2 medium sweet potatoes, peeled and cubed
2 tablespoons unsalted butter, melted
¼ cup milk
3 tablespoons brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon kosher salt
1 large egg
¼ cup all purpose flour
1 tablespoon granulated sugar
2 tablespoons dark brown sugar, lighlty packed
½ teaspoon kosher salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed and chilled
½ cup chopped pecans
1 tablespoon water
1 egg
¼ cup turbinado sugar
½ cup mini marshmallows

Steps:

  • Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
  • Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
  • Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  • Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
  • To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
  • Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
  • Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
  • Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
  • Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
  • Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams

SPICY SWEET POTATO EMPANADAS



Spicy Sweet Potato Empanadas image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

1 pound sweet potatoes, scrubbed (2 potatoes)
Good olive oil
1/4 cup sour cream
1 1/2 tablespoons unsalted butter, diced
1 1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
  • Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
  • Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
  • Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
  • Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

CARBONADA CRIOLLA MINI EMPANADAS



Carbonada Criolla Mini Empanadas image

These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.

Provided by SunnyDaysNora

Categories     Empanada Recipes

Time 5h40m

Yield 36

Number Of Ingredients 18

1 ½ pounds thinly sliced beef
1 (15.25 ounce) can whole kernel corn, undrained
2 small tomatoes, diced
1 small sweet potato, diced
1 small zucchini, diced
1 small pear, diced
1 small onion, diced
1 small red bell pepper, diced
2 tablespoons chicken bouillon granules
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground paprika
½ teaspoon ground cumin
2 large bay leaves
3 (11.5 ounce) packages frozen empanada wrappers (12-ct), thawed
2 cups oil, or as needed

Steps:

  • Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
  • Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
  • Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g

MINI SWEET POTATO SAMOSAS



Mini Sweet Potato Samosas image

Mini samosas made with curried sweet potatoes and wontons. Serve with ketchup or chutney.

Provided by Anonymous

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 4

Number Of Ingredients 7

1 sweet potato, peeled and diced
1 teaspoon butter
1 tablespoon milk
1 tablespoon dry onion soup mix
curry powder to taste
20 wonton wrappers
sesame oil for brushing

Steps:

  • Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
  • Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 30.6 g, Cholesterol 6.6 mg, Fat 3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 331.8 mg, Sugar 1.6 g

SAUSAGE SWEET POTATO EMPANADAS



Sausage Sweet Potato Empanadas image

An easy recipe that can be used for appetizers or pair it with a salad for a main course. Bonus - easy to freeze extras for appetizers when surprise guests show up. -Megan Smith, Chandler, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 large Granny Smith apple, peeled and cut into 1/2-in. cubes
1-1/2 cups cubed peeled sweet potatoes (1/2-in. cubes)
1-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/2 pound bulk pork sausage
1 ounce crumbled goat cheese
2 sheets refrigerated pie crust
1 large egg
1/4 teaspoon water

Steps:

  • Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine., On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch. Freeze option: Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SWEET POTATO MINI CAKES



Sweet Potato Mini Cakes image

Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings (1 dozen mini cakes).

Number Of Ingredients 23

2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 large eggs
1-1/4 cups canola oil
3 cups shredded peeled sweet potatoes
1 teaspoon rum extract
1 can (8 ounces) crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
5 cups confectioners' sugar
4 teaspoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1-1/2 cups ground walnuts

Steps:

  • In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.

Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.

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2020-07-04 Easy Sweet Potato Empanada Recipe. Sweet potato empanadas recipe quericavida com sweet potato empanadas recipe melissa d arabian food network sweet potato empanada recipe sweet potato empanadas recipe by brenda m castillo cookpad
From deporecipe.co


SWEET POTATO MINI EMPANADAS! | RECIPE | EMPANADAS RECIPE, SWEET …
Oct 5, 2017 - I remember when I was little my grandma in mexico and my mom would always make empanadas both sweet and savory. This a sweet empanada recipe you can use any sweet filing. I like sweet potato but you can do canned pie filling as well. My kids love this recipe and they love to make them. They remind me of my grandmas…
From pinterest.co.uk


MEXICAN SWEET POTATO EMPANADAS RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Mexican Sweet Potato Empanadas Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SWEET POTATO EMPANADAS RECIPE BY BRENDA M. CASTILLO - COOKPAD
Save this recipe and keep it for later. ... Email; Facebook; Pin it; Twitter
From cookpad.com


SWEET POTATO EMPANADAS RECIPE - FOOD.COM
Jul 8, 2012 - These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Recipe #84430". I tried out t
From pinterest.com


SWEET POTATO CHEESECAKE EMPANADAS | FOOD & WINE
Step 1. Combine mashed sweet potatoes, cream cheese, brown sugar, and salt in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and mostly smooth, about 3 ...
From foodandwine.com


SWEET POTATO EMPANADA RECIPE - THE SPRUCE EATS
2022-01-12 Cook onion over low heat until dark golden brown and fragrant. Peel and mash the baked sweet potato and place in a bowl. Add the caramelized onions, coarsely chopped bacon, lime juice, and cheese (cut into small cubes). Season filling with salt and pepper to taste. Divide empanada dough into 10 balls.
From thespruceeats.com


PACK A PUNCH. [MINI POTATO, PEPPER & CHORIZO EMPANADAS] - SWEET ...
2021-05-10 Dough recipe:; 2 large eggs, lightly beaten; 1 tsp. white vinegar; 1 tsp. salt; 1 stick (8 Tbsp.) unsalted butter, cut into small pieces and chilled; 2 cups all-purpose flour
From sweetcarolinescooking.com


SWEET POTATO EMPANADAS - PLAIN.RECIPES
Directions. Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed. When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
From plain.recipes


KEVIN SWEET POTATO EMPANADAS RECIPES AND FOOD TIPS
Recipes camp camp
From recipes.camp


SWEET POTATO EMPANADA RECIPE - SIETEFOODS.COM
2021-09-29 Add sweet potato and season with salt, cinnamon, maple syrup, and vanilla. Cook over medium heat until well combined. Set aside. Heat deep fryer or cast-iron skillet with avocado oil ( or other neutral oil for frying) to 350° F. Combine all ingredients for empanada dough. Using a tortilla press, divide the dough into 12 equal parts.
From sietefoods.com


SWEET POTATO EMPANADAS | RECIPE | FOOD NETWORK RECIPES, …
Apr 14, 2017 - Get Sweet Potato Empanadas Recipe from Food Network. Apr 14, 2017 - Get Sweet Potato Empanadas Recipe from Food Network. Apr 14, 2017 - Get Sweet Potato Empanadas Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


SWEET POTATO AND MUSHROOM EMPANADAS - GUAN
Start by preparing the dough. Mix together the flour, butter, water, egg and sea salt. Once the mixture has a consistent texture, press into a ball and let rise in the refrigerator. To make the stuffing, start by warming the oil in a medium sauté pan on high heat. Reduce the heat to medium heat and cook down the onions with a pinch of sea salt ...
From guansmushroom.com


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