Cookbook

Sweet Potato and Black Bean Empanadas :rectnt *PIC*

Sweet Potato and Black Bean Empanadas

DD, Kristina served these for dinner today, Mmmm! MMMMM! Raves abounded, even suggestions that she could make money selling them! To save time, she substituted store bought whole wheat pie crust from the local natural food store bakery which is sold in disks, ready to roll out. Also, since the market didn't have poblano peppers, she used a small can of diced green chilies, drained. These two substitutions eliminated the first three steps of the recipe!

"Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack" -Cooking Light.

Yield: 10 servings (serving size: 1 empanada)

Ingredients:

Crust (Kristina used storebought pie crust):
9 ounces all-purpose flour (2 cups)
3/4 teaspoon kosher salt
1/3 cup canola oil
1/4 cup cold water
1 tablespoon cider vinegar
1 large egg, lightly beaten

Filling:

1 poblano chile (Kristina used canned, diced green chilies)
1 tablespoon cumin seeds
1 cup mashed cooked sweet potatoes
1 cup canned black beans, rinsed and drained
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1 egg white, lightly beaten

Instructions:

To make the Crust:

Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk.
Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl.
Gradually add oil mixture to flour mixture, stirring just until moist.
Knead lightly until smooth.
Shape dough into a ball, and wrap in plastic wrap.
Chill for 1 hour.

Preheat broiler.

Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes.
Place in a paper bag; close tightly.
Let stand 15 minutes.
Peel chile; cut in half lengthwise.
Discard seeds and membranes.
Finely chop.

Preheat oven to 400.

Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly.
Place cumin in a clean spice or coffee grinder; process until ground.
Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

Divide dough into 10 equal portions, shaping each into a ball.
Roll each dough portion into a (5-inch) circle on a lightly floured surface.
Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle.
Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray.
Cut 3 diagonal slits across top of each empanada.
Bake at 400 for 16 minutes or until lightly browned.

Source: Cooking Light, Dec., 2010-Copyright 2011 Time Inc. Lifestyle Group; posted by LuAnn for KRT.

PIZZAS, CALZONES, EMPANADAS & POCKETS #54

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