Sweet Empanadas Recipes

Steps:

• Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
• Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
• Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
• Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
• Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
• Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
• Remove from the oven and immediately roll in the cinnamon sugar.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
• Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

Steps:

• Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
• Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
• Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
• Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
• Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

Steps:

• Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
• When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
• Turn out the dough and knead a few times to form a cohesive ball.
• Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
• Filling: Peel the yams and slice them into equal-sized chunks.
• Rinse the yams off and place them in a medium pot with about two inches of cold water.
• Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
• When you can slide a knife easily into the yams, remove from heat and drain.
• Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
• Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
• Assembly:Preheat the oven to 450 degrees F.
• Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
• Cut out circles using a 3" biscuit cutter or a glass.
• Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
• Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
• Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
• Make the egg wash by beating the egg with the water.
• Brush the egg wash on each pastry being sure to cover the entire empanada.
• Make a small slit in the top of each empanada with a sharp paring knife.
• At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
• Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.