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63
ENTRÉES
SWEET POTATO AND BLACK BEAN EMPANADAS
DOUGH:
5
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1½ TABLESPOONS BAKING
POWDER
1¼ TEASPOONS GRANULATED
SUGAR
1¼ TEASPOONS KOSHER SALT
½ CUP PLUS 2 TABLESPOONS
UNSALTED BUTTER, CUT
INTO SMALL CUBES
5 LARGE EGG YOLKS
1¼ CUPS WHOLE MILK
FILLING
:
3 TO 4 GARLIC CLOVES
2 JALAPEÑOS, HALVED AND
SEEDED
1 MEDIUM ONION, CUT INTO
1-INCH PIECES
1 RED BELL PEPPER, CUT INTO
1-INCH PIECES
1 TABLESPOON OLIVE OIL
1 LARGE SWEET POTATO
1½ TEASPOONS KOSHER SALT,
DIVIDED
2 CANS (15 OUNCES EACH)
BLACK BEANS, DRAINED
2 TEASPOONS CHILI POWDER
1 TEASPOON PAPRIKA
½ TEASPOON GROUND CUMIN
¼ TEASPOON GROUND
CINNAMON
1 TEASPOON FRESH LIME JUICE
¾ CUP CORN KERNELS, FRESH
OR FROZEN (THEY DO NOT
NEED TO BE THAWED)
½ CUP VEGETABLE OIL, FOR
COOKING THE EMPANADA
Makes 35 empanadas
Approximate preparation time: 50 minutes, plus 15 minutes
for cooking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put the fl our, baking powder,
sugar and salt into the work bowl and process for 15 seconds
to sift. Add the butter evenly over the dry ingredients and
pulse until mixture resembles a coarse meal. Add the egg yolks
and milk, and pulse until mixture forms a soft dough ball.
Wrap dough ball in plastic and allow to rest while you prepare
the fi lling. If not using right away, place wrapped dough in the
refrigerator to use within 1 to 2 days.
Wipe the bowl clean and insert the large metal chopping blade
into the large work bowl. With the machine running, drop the
garlic and jalapeños through the small feed tube to fi nely chop.
Add the onion and pepper and pulse to chop. Remove work
bowl and reserve.
Put the olive oil into a large sauté pan and place over medium
heat. Once the oil shimmers across the pan, add the onion,
pepper, garlic and jalapeños. Sauté until vegetables are soft
and fragrant, about 10 minutes.
While vegetables are cooking, replace the chopping blade with
the slicing disc, adjusted to 6mm, and slice the sweet potato.
Cut the slices into cubes and add them to the onion mixture
with ¼ teaspoon of salt; cook until just tender, about 5 minutes.
Stir in the black beans and spices, including the remaining salt,
and simmer for about 10 to 12 minutes. Stir in the lime juice
and corn. Allow to cool to room temperature before fi lling
empanadas.
Continued on next page
These empanadas are delicious served with guacamole,
salsa fresca and sour cream.
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