4 cups all-purpose flour, plus additional for rolling dough
4 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, cold and cubed
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
1 cup Greek yogurt
3 tablespoons lemon juice plus 1 tablespoon lemon zest
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 large egg, lightly beaten
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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