Description
Hearty, hand-held empanadas perfect for fall. Sweet potatoes, apples, and chickpeas in a flaky crust.
Ingredients
Units
Scale
- 1 cups (237 ml) whole milk
- 1 tbsp butter
- 3/4 cup shortening
- 1 package active dry yeast
- 2.75 cups (652 ml) all-purpose flour
- 1 egg
- 1 tsp water
- 2 tbsp shredded Parmesan cheese
- 2 cups (473 ml) sweet potatoes
- 1 cups (237 ml) apples
- 1/2 cup coconut milk
- 1 clove garlic
- 1.5 tsp curry powder
- 1 cups (237 ml) cooked chickpeas
- 2 tsp grated Parmesan cheese
- 1.5 tsp extra-virgin olive oil
- 1.5 tsp cilantro
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp red pepper flakes
Instructions
- Make the dough.
- In a small saucepan, bring the milk to a simmer.
- Pour the milk into the bowl of your stand mixer.
- Add the butter and shortening and let the mixture stand for 10-15 minutes, or until the fats are melted and the mixture has cooled to between 105-115°F (40-46°C).
- Stir in the yeast and let the mixture stand for another 10 minutes.
- With the dough hook attachment, start mixing on low speed and gradually add in 2 1/2 cups of the flour.
- Once the flour is incorporated, beat on medium speed for 5 minutes. The dough should be smooth and elastic.
- If the dough is sticky, add in another tablespoon or two of flour.
- Shape the dough into a ball and let it rise in the bowl of your mixer, covered loosely with a towel, until it has doubled in size, about 30-45 minutes.
- If your kitchen is chilly, find a warm spot in your house to let the dough rise.
- Make the filling.
- In a medium saucepan, combine the sweet potatoes, apples, coconut milk, garlic, and curry powder.
- Bring to a boil, then reduce the heat to maintain a simmer.
- Cook, covered, for about 12-15 minutes. The potatoes and apples should be very soft.
- Remove from the heat.
- Pour off any remaining liquid.
- Lightly mash the mixture with a fork.
- Fold in the remaining ingredients.
- Set aside.
- Preheat your oven to 425°F (218°C).
- In a small bowl, beat together the egg and the water.
- Line two baking sheets with parchment paper.
- Punch down the dough.
- On a well-floured surface, roll the dough out into a long, thin log.
- Cut the dough into 22 equal-sized pieces.
- Working with just a couple pieces at a time, shape the dough pieces into balls.
- Roll them out into 3 1/2- to 4-inch circles.
- Prick the dough with a fork, then brush the edges with the egg wash.
- Place a rounded tablespoon of the filling in the center of each round.
- Fold the dough in half and press the edges together first with your fingers, and then with the tines of a fork.
- Transfer to your parchment-paper lined baking sheet.
- Continue working until all the empanadas have been formed.
- Bake the empanadas in your pre-heated oven for 15 minutes.
- Remove from the oven and brush the tops with the egg wash.
- Sprinkle lightly with some of the shredded Parmesan cheese.
- Return to your oven and bake for another 3 minutes, or until golden brown.
- Remove from the oven and let the empanadas cool slightly on their baking sheets.
- Using a spatula, transfer the empanadas to a serving platter.
Notes
- For a richer flavor, use roasted sweet potatoes and apples in the filling.
- To make ahead, prepare the dough and filling separately and assemble the empanadas just before baking.
- Leftover empanadas can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 50