Black Bean and Sweet Potato Empanadas

TOTAL TIME: 2 hr 20 min
Prep: 50 min
Inactive Prep: 1 hr
Cook: 30 min
YIELD: 10 empanadas
LEVEL: Intermediate


  • 2 large eggs
  • 2 tablespoons white vinegar
  • 1/3 to 2/3 cup cold water
    • 1/2 teaspoon chile powder
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 2 jalapenos, stemmed, seeded and finely diced
    • 3 to 4 medium sweet potatoes, cooked and mashed
    • Two 15-ounce cans black beans, rinsed and drained
    • Kosher salt
      • 1 cup Greek yogurt
      • 3 tablespoons lemon juice plus 1 tablespoon lemon zest
      • 1 tablespoon chopped fresh cilantro
      • 1 teaspoon ground cumin
      • Kosher salt
        EGG WASH:
        • 1 large egg, lightly beaten
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          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, coriander 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.

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