Empanadas with Sweet Potato, Beans and Goat Cheese

Empanadas with sweet potato, black bean and goat cheeseThese Empanadas with Sweet Potato, Beans and Goat Cheese came about when I was challenged to make empanadas for a friend. I was a little daunted, so of course I did a lot of research. While empanadas vary widely in terms of what’s in them and how they’re made and cooked (depending on who’s making them), the bottom line is, they’re definitely Dirty Laundry Kitchen food. In terms of their origin, empanadas are all about using up leftovers as filling and having a hot delicious snack- two things I’m passionate about doing. When beans or meats started to get old and dry, people would add other ingredients and moisture along with lots of spices and made a tasty filling that no longer looked beautiful and appetizing. But by stuffing it into a gorgeous pastry and either baking or frying them, they become something new and wonderful unto themselves. Empanadas, the gorgeous little South American pies. I didn’t have any meat to use up when I set out to master empanadas, so I settled on a veggie filling with goat cheese. I had some sweet potatoes in the veggie drawer that had seen better days lying around and the rest was history. The good news was, it turned out that empanadas weren’t nearly as difficult as I worried about and they were oh so good. These Empanadas with Sweet Potato, Beans and Goat Cheese are perfect with a glass of red wine or a special cocktail.

Empanadas with Sweet Potato, Black Bean and Goat Cheese Filling
Yields 30
Empanadas with Sweet Potato, Black Bean and Goat Cheese Filling for a Latin appetizer are savory with a flaky, crust.
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
130 calories
14 g
1 g
7 g
2 g
2 g
45 g
164 g
1 g
1 g
5 g
Nutrition Facts
Serving Size
45g
Yields
30
Amount Per Serving
Calories 130
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
9%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 164mg
7%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
2%
Sugars 1g
Protein 2g
Vitamin A
13%
Vitamin C
0%
Calcium
3%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups all-purpose flour plus more for rolling it out
  2. 2 teaspoons baking powder
  3. 1 cup vegetable shortening or lard
  4. ⅔ cup cold water
  5. ⅓ cup whole milk
  6. 2 teaspoon salt
  7. Sweet Potato Goat Cheese Filling
Instructions
  1. Preheat the oven to 375° F. In the food processor, combine the flour, salt, and baking powder. Pulse a few times. Add in the shortening or lard in pieces. Empanadas with sweet potato, black bean and goat cheese dough in food processor
  2. Pulse until the bits are very small.
  3. Mix the milk and water and pour almost all into the food processor. Pulse until it comes together. Add the rest if it’s still very dry. Remove to a floured surface.
  4. Form into a rectangle and cut into 30 – 36 pieces. Empanadas with sweet potato, black bean and goat cheese divided dough
  5. Roll one piece at a time into a circle about 3 - 4 inches in diameter. Empanadas with sweet potato, black bean and goat cheese roll outIt doesn’t need to be perfect; you can fix the shape when you seal it, but it helps to make the edges thin and the center a little thicker since the edges are what will be doubled over.
  6. Add 1-2 tablespoons of the filling to the center of the circle. Empanadas with sweet potato, black bean and goat cheese fill the dough
  7. Fold in half. Empanadas with sweet potato, black bean and goat cheese fold over
  8. Starting at one side of the open edge, pinch the edge together and fold over. Empanadas with sweet potato, black bean and goat cheese crimp closed
  9. Repeat until you and a crimped edge that looks almost braided.
  10. Place on a baking sheet. Empanadas with sweet potato, black bean and goat cheese ready for oven
  11. When you have filled all the empanadas, bake them 20-25 minutes. They should be golden and the bottoms should sound hollow when tapped. Serve warm.* Empanadas with sweet potato, black bean and goat cheese
Notes
  1. Makes 30 empanadas 3 - 4 inches long.
  2. *They are easy to make ahead and reheat in a 350 F oven for 7-10 minutes.
  3. For the dough: I used the recipe for Chilean Beef Empanadas Dough recipe in Gran Cocina Latina and I thought it was excellent. I made two batches, one with vegetable shortening and one with lard. I liked them both and thought they were both great, so suit yourself.
beta
calories
130
fat
7g
protein
2g
carbs
14g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
Sweet Potato Goat Cheese Filling
Yields 30
Empanadas with Sweet Potato, Black Bean and Goat Cheese Filling for a Latin appetizer are savory with a flaky, crust.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
51 calories
7 g
2 g
1 g
2 g
1 g
46 g
120 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
46g
Yields
30
Amount Per Serving
Calories 51
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 120mg
5%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
5%
Sugars 1g
Protein 2g
Vitamin A
66%
Vitamin C
1%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ pounds sweet potatoes
  2. 1 cup sweet onions
  3. 1 tablespoon olive oil
  4. 1 tablespoon cumin seeds
  5. 1 tablespoon cumin powder
  6. 1 teaspoon salt
  7. 1 cup white wine
  8. 1 cup black beans
  9. 1 teaspoon amchur powder
  10. 4 ounces goat cheese
  11. cayenne pepper to taste
Instructions
  1. Preheat the oven to 400° F. Roast the sweet potatoes until very soft (about 60 minutes).
  2. When cool enough to handle, peel off skins and discard. Mash the potatoes with a fork. Empanadas with sweet potato, black bean and goat cheese mashing
  3. Meanwhile, dice the onions. Sauté in olive oil. When softened, add the white wine and cook until it’s completely evaporated. Add the cumin seeds and powder, salt, amchur powder (or lemon juice) and sauté a minute or two more. Empanadas with sweet potato, black bean and goat cheese sauteeing onions
  4. Remove to a large bowl. Add the black beans and the sweet potato. Let cool to room temperature.
  5. Add the goat cheese. Fold gently. Season to taste with salt and cayenne. Empanadas with sweet potato, black bean and goat cheese filling with cheeseIf you want to make this a day ahead, it stores well.
Notes
  1. Makes 30 empanadas 3 - 4 inches long.
beta
calories
51
fat
1g
protein
2g
carbs
7g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Empanadas with Sweet Potato, Beans and Goat Cheese — 3 Comments

  1. Pingback: Passion Fruit Batida | Dirty Laundry Kitchen

  2. I made these empanadas this week; they are amazing!! This is going to be a new standby recipe; great to make ahead and bring to a party. Thanks Barrett!