Ingredients
Dough
- 1/2 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 teaspoon salt
- 3 tablespoon olive oil
- 1/4 cup + 2 teaspoon cold water
- 1/2 teaspoon cider vinegar
- Cooking spray
Filling
- 1/2 poblano pepper, destemmed and seeded, brunoised
- 1 tablespoon ground cumin
- 1/2 cup sweet potatoes, peeled, cooked, mashed
- 1/2 cup canned black beans, rinsed and drained
- 2 tablespoons green onions, chiffonade
- 1 tablespoon cilantro, chiffonade
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
Directions
Preheat oven to 400°
Combine flours and 1/4 t salt in a large bowl and stir with a whisk.
In a separate bowl, combine oil, water, and vinegar 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.
Combine cumin, poblano, sweet potatoes, beans, herbs, paprika, and salt in a large bowl; mash with a fork until almost smooth.
Divide dough into 6 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, spoon 3 tablespoons of filling into center of each circle. Moisten edges of dough with water; 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 and lightly spray with cooking spray.
Bake at 400° for 16 minutes or until lightly browned. Let cool for 5 minutes after baking. Eat and enjoy!
Recipe in Action
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6 servings
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Difficulty: Intermediate
Nutritional Tip Poblano peppers are rich in vitamins A and C, and other compounds that may act as antioxidants and fight inflammation.
Empanadas originated in Spain and Portugal, and spread to Latin America, where they have become a beloved street food.
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