For the dough: Combine the flour and salt in the bowl of a food processor
. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar
, and 1/3 to 2/3 cup cold water, continuing to pulse
just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap
. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
For the filling: Toast the chile powder
and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans
. Season to taste with salt.
For the yogurt sauce
: Combine the yogurt
, lemon juice and zest, cilantro
and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
Preheat an oven to 400 degrees F.
Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough
over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
Cooks Notes: Instructions for freezing: Follow instructions for building empanadas
, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
Instructions for reheating: Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk
one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.