"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)
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
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
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.
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.
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.