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, the Bachelorette (don't judge!), America's Got Talent, and the newest season of House of Cards.
Now, I don't just watch TV all the time, but when it is getting hotter outside I am more tempted to stay inside where it is cool. Summer in Texas is like winter everywhere else - we like to stay inside and reverse hibernate! : )
Anyway, let's talk about these empanadas. 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 purpose 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!
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.
Baked Pea and Sweet Potato Whole Wheat Empanadas
makes 12
Ingredients
for the dough
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 stick (1/2 cup) cold butter, diced into cubes
- 1 large egg
- 1/3 cup cold water
- 1 tbl. distilled white vinegar
for the filling
- 2 large sweet potatoes, roasted until soft in the oven and brought to room temperature
- 1 cup peas (fresh or frozen)
- 1 garlic clove, minced
- 1 1/2 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. paprika
- salt and pepper to taste
- 1 egg, lightly beaten for egg wash
Directions
make the dough
In a large bowl, combine the flours and salt and whisk together. Add the cold butter and toss to coat. Using your fingers or a pastry cutter, cut butter into the flour mixture until it resembles breadcrumbs.
In a small bowl, mix together the egg, water, and vinegar. Add to the flour-butter mixture, stirring to combine with a fork. Mixture may look dry but it will come together!
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 (approx. 1 1/2 cups) out of the skins and place in a medium bowl. Add in the garlic, chili powder, cumin, paprika, and salt and pepper. Stir to combine. Fold in the peas and set aside.
assemble
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Portion the dough into 12 equal pieces. Form each piece into a ball, then roll out into a 5-inch circle. Spoon 1 - 2 tablespoons of filling into the center. Fold the dough in half, and then crimp the edges to seal in the filling. Repeat with remaining dough and filling.
Arrange empanadas on prepared baking sheet, and brush with egg wash. Bake in the preheated oven for 25 minutes or until tops are golden brown.
