Happy first full week of June! I probably say this at the start of every month, but I can't believe how fast 2017 is flying by. Where did spring go and how are we already so close to the 4th of July? Since summer started there have been so many great TV shows and movies released. This weekend we saw Wonder Woman (10 out of 10 would recommend!) and it is now tied for being my favorite movie of the year along with Beauty and the Beast. There is also so much good stuff on TV right now. This is Us season 2, the Bachelorette (don't judge), America's Got Talent (also don't judge), the newest (last?) season of House of Cards, and I'm sure there's lots more I can't think of right now.
But you know what's better than tv? Books and all the summer reading. I used to read so many books every summer growing up, and my dad even had us keep track of how many books we had read and would pay us cold hard cash at the end of the summer. (This was obviously done to encourage reading when we were younger.) I usually read so many books though and then I felt bad asking for money so I often just didn't tell him and he would forget. Do you have any good books to recommend? I feel so out of loop with the book world since I no longer work in publishing so I've started looking at Goodreads for help.
If you know me in real life then you probably know how much I love any sort of dumpling or pocket food that resembles a filling stuffed inside of a dough. Empanadas are no exception. The dough is super easy to make and pliable to roll out and shape. I added whole wheat flour to give it an extra nutty flavor, but feel free to use all white flour if you don't have any. Think of the filling as a starting off point; you could really swap in any cooked vegetable and it would be delicious. Peas and sweet potato are a really good pairing though, just saying!
These were a perfect snack or light lunch for during the week. You will love them. If you don't eat them after the first day just make sure to store them in the refrigerator.
Pea and Sweet Potato Whole Wheat Empanadas
makes 12 empanadas
for the dough
- 1 cup whole wheat flour
- 1 cup white flour
- 1 tsp. salt
- 1 stick (1/2 cup) butter, diced into cubes
- 1 large egg
- 1/3 cup cold water
- 1 tbl. distilled white vinegar
for the filling
- 2-3 medium sweet potatoes, roasted
- 1 cup peas (fresh or frozen)
- 1 garlic clove, minced
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- salt and pepper to taste
- 1 egg, lightly beaten for egg wash
make the dough
In a food processor, combine the flours and salt and pulse once or twice to mix. Add in the cold butter, and pulse a few times until the mixture resembles breadcrumbs. If you don’t have a food processor, feel free to use your fingers or a pastry cutter. Pour flour and butter mixture into a large bowl.
In a small bowl, mix together the egg, water, and vinegar. Add to the flour mixture, stirring to combine with a fork.
Dump mixture onto a lightly floured surface and knead a couple of times until dough is just brought together. Form dough into a flat rectangle and wrap with plastic wrap. Chill in the refrigerator for one hour.
make the filling
Scoop the sweet potato filling out of the skins and place in a medium bowl. Allow to cool completely. Add in the garlic, chili powder, cumin, paprika, and salt and pepper. Stir to combine. Carefully mix in the peas and set aside.
Preheat the oven to 400°F.
Portion the dough into 12 even-sized balls. Using a rolling pin, roll each dough ball into a 5-inch circle. Spoon 2 tablespoons of filling into the center. Fold the dough in half, and then crimp the edges to seal the dough. Repeat with remaining dough.
Brush the empanadas with the egg wash, and bake in preheated oven for 25 minutes or until tops are golden brown. Enjoy!