Best Sweet Empanadas Recipes

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SPICY SWEET POTATO EMPANADAS



Spicy Sweet Potato Empanadas image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

1 pound sweet potatoes, scrubbed (2 potatoes)
Good olive oil
1/4 cup sour cream
1 1/2 tablespoons unsalted butter, diced
1 1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
  • Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
  • Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
  • Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
  • Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

SPICY-SWEET BEEF EMPANADAS (MEXICO)



Spicy-Sweet Beef Empanadas (Mexico) image

Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!

Provided by FolkDiva

Categories     Meat

Time 35m

Yield 8 empanadas, 8 serving(s)

Number Of Ingredients 17

12 ounces puff pastry, ready made
all-purpose flour, for dusting
1 egg yolk, beaten with 1-2 tbsp water
1 lb fresh ground beef
1 onion, very finely chopped
2 -3 garlic cloves, very finely chopped
1/4 cup sherry wine (dry or sweet)
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground cumin
14 ounces chopped tomatoes
1 -3 teaspoon sugar
1 tablespoon vinegar
3 tablespoons fresh cilantro, chopped
2 -3 tablespoons toasted almonds, coarsely chopped
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
  • Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
  • Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
  • Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
  • Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!

SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Recipe #84430". I tried out this filling because I needed an additional vegetarian option for a wedding. While these do take a bit of planning ahead because the pastry and the filling have to chill, I have spread out the steps over several days. Once cooked and cooled, these beauties can be frozen and reheated at 400 degrees for about 10 minutes. These are great with Cuban mojo dipping sauce.

Provided by SassyStew

Categories     Yam/Sweet Potato

Time 4h45m

Yield 50 empanadas, 10-12 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages cream cheese
3/4 cup unsalted butter, softened
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 lbs jewel yams or 2 1/2 lbs garnet yams
1 1/2 tablespoons unsalted butter
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon cold water

Steps:

  • Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
  • When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
  • Turn out the dough and knead a few times to form a cohesive ball.
  • Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
  • Filling: Peel the yams and slice them into equal-sized chunks.
  • Rinse the yams off and place them in a medium pot with about two inches of cold water.
  • Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
  • When you can slide a knife easily into the yams, remove from heat and drain.
  • Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
  • Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
  • Assembly:Preheat the oven to 450 degrees F.
  • Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
  • Cut out circles using a 3" biscuit cutter or a glass.
  • Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
  • Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
  • Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
  • Make the egg wash by beating the egg with the water.
  • Brush the egg wash on each pastry being sure to cover the entire empanada.
  • Make a small slit in the top of each empanada with a sharp paring knife.
  • At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
  • Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.

Nutrition Facts : Calories 549.3, Fat 32.4, SaturatedFat 20, Cholesterol 112.2, Sodium 327.9, Carbohydrate 56.5, Fiber 5.3, Sugar 0.8, Protein 9.2

SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 16 empanadas

Number Of Ingredients 10

1/2 cup sweet potatoes, mashed or pureed
1/4 cup cream cheese, softened
1 tablespoon brown sugar*
1 tablespoon fresh lemon juice
Kosher salt
1 tube refrigerated ready-made crescent rolls (uncooked dough)
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
3/4 cup plain yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
  • Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

SWEET AND EASY PINEAPPLE EMPANADAS



Sweet and Easy Pineapple Empanadas image

Provided by Marcela Valladolid

Categories     dessert

Time 45m

Yield 18 empanadas

Number Of Ingredients 9

Non-stick cooking spray
One 1-pound package frozen puff pastry, thawed
1/3 cup cajeta or thick caramel sauce
1/2 cup finely grated Monterrey jack cheese
1/4 cup pineapple, peeled and diced into 1/2-inch cubes (about 1 cup)
2 eggs, beaten and blended with 1 tablespoon water
2 eggs, beaten and blended with 1 tablespoon water
All-purpose flour, for dusting
2 tablespoons demarara or light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.

BLACK BEAN AND SWEET POTATO EMPANADAS



Black Bean and Sweet Potato Empanadas image

Make and share this Black Bean and Sweet Potato Empanadas recipe from Food.com.

Provided by Food.com

Categories     Frozen Desserts

Time 2h20m

Yield 10 empanadas

Number Of Ingredients 19

4 cups all-purpose flour, plus additional for rolling dough
4 teaspoons kosher salt
1 cup unsalted butter, cold and cubed
2 large eggs
2 tablespoons white vinegar
1/3-2/3 cup cold water
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 jalapenos, stemmed, seeded and finely diced
3 -4 medium sweet potatoes, cooked and mashed
2 (15 ounce) cans black beans, rinsed and drained
kosher salt
1 cup Greek yogurt
3 tablespoons lemon juice plus 1 tablespoon lemon zest
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
kosher salt
1 large egg, lightly beaten

Steps:

  • For the dough:
  • Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
  • For the filling:
  • Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.
  • For the yogurt sauce:
  • Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
  • Preheat an oven to 400 degrees F.
  • Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
  • Instructions for freezing:
  • Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
  • Instructions for reheating:
  • Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.

Nutrition Facts : Calories 485, Fat 20.8, SaturatedFat 12.3, Cholesterol 104.6, Sodium 980.5, Carbohydrate 61.5, Fiber 8.2, Sugar 2, Protein 13.4

SWEET POTATO MINI EMPANADAS!



sweet potato mini empanadas! image

I remember when I was little my grandma in mexico and my mom would always make empanadas both sweet and savory. This a sweet empanada recipe you can use any sweet filing. I like sweet potato but you can do canned pie filling as well. My kids love this recipe and they love to make them. They remind me of my grandmas...

Provided by Karina Alcala

Categories     Other Snacks

Time 1h55m

Number Of Ingredients 15

1 8 oz package cream cheese room temp
2 sticks of butter room temp
2 1/2 c all purpose flour
1/4 tsp salt
1/4 c sugar
SWEET POTATO FILLING
1 large sweet potato peeled and diced
2 Tbsp butter
1/4 tsp ground cinnamon
4 Tbsp brown sugar
4 Tbsp honey
1/4 tsp salt
TOPPING
1 egg + 1 tbs water
1/2 c sugar cinnamon mixture

Steps:

  • 1. In a small pot add diced sweet potato and cover with water boil for 20-25 minutes until fork tender. In food processor add butter, cream cheese, flour and salt pulse until dough comes together. You can also do this by hand or with a mixer. put Dough in flour counter and make into a ball wrap with plastic wrap and let it chill for 1 hour. You can also do this ahead of time. After potato is cooked drain and add back into pot add sugar, honey, butter and salt. mash with wooden spoon or potato masher. Put mixture in plastic container (at this point you can add raisins optional)and put in fridge to cool.
  • 2. After 1 hour get baking pans ready and preheat oven to 375 F. Flour your board or counter and roll out dough to 1/4 inch thick. Get your round cookie cutter I use a 3 inch one, Start cutting out the dough. I got 36 rounds out of my dough. In each round put a tsp full of filling in middle of round. fold over and press edge down with finger and crimp with a fork. Repeat until you are done with all the rounds.
  • 3. Place empanadas in prepared cookie sheets with a pastry rush brush with egg wash and sprinkle with cinnamon sugar if desired optional. Cook for 25 minutes in preheated oven and let cool for at least 15 minutes. This recipe is so good and easy to make especially for kids. You can add raisins or nuts to the filling or both. You can use canned pie filling or do nutela and bananas as well. Some times I do an apple filling. Or you can do a savory filling like picadillo or chicken. If doing savory filling omit the 1/4 cup of sugar in the recipe.

SAUSAGE SWEET POTATO EMPANADAS



Sausage Sweet Potato Empanadas image

An easy recipe that can be used for appetizers or pair it with a salad for a main course. Bonus - easy to freeze extras for appetizers when surprise guests show up. -Megan Smith, Chandler, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 large Granny Smith apple, peeled and cut into 1/2-in. cubes
1-1/2 cups cubed peeled sweet potatoes (1/2-in. cubes)
1-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/2 pound bulk pork sausage
1 ounce crumbled goat cheese
2 sheets refrigerated pie crust
1 large egg
1/4 teaspoon water

Steps:

  • Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine., On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch. Freeze option: Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SWEET EMPANADAS



Sweet Empanadas image

This recipe is Mexican in origin. Borrowed from Recipes4us.co.uk and posted for Zaar World Tour. I must admit that I haven't tried them yet, but seeing as how I've made an awful lot of jam recently, it's a cert that I'll make them sooner or later. Eat them as a dessert, for breakfast, or just a sweet snack. You need to allow 8 hours chilling time for the dough; this time is not included in the cooking time.

Provided by Mrs B

Categories     Dessert

Time 35m

Yield 36 empanadas

Number Of Ingredients 6

4 ounces butter, softened
3 ounces cream cheese
5 ounces plain flour
11 ounces fruit jam
3 ounces superfine sugar
1/2 teaspoon ground cinnamon

Steps:

  • Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
  • Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
  • Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
  • Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
  • Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
  • Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
  • Remove from the oven and immediately roll in the cinnamon sugar.

Nutrition Facts : Calories 79.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 9.4, Sodium 28, Carbohydrate 11.6, Fiber 0.2, Sugar 6.6, Protein 0.7

SWEET AND SPICY EMPANADAS



Sweet and Spicy Empanadas image

These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)

Provided by Al Al

Categories     Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 24

1/2 lb ground beef
1 russet potato, peeled and diced
1/3 cup white onion, minced
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
6 ounces cream cheese
1 (17 1/3 ounce) box puff pastry sheets, frozen
8 ounces tomato sauce (Trader Joe's is really good!)
1 tablespoon tomato paste
1 tablespoon hot chili sauce (Sriracha)
1/2 tablespoon red wine vinegar
1 -2 tablespoon brown sugar
1 tablespoon garam masala, spice blend
1/2-1 teaspoon cinnamon
1/2-1 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/2 tablespoon olive oil

Steps:

  • For the sauce:
  • Combine all ingredients and whisk till smooth.
  • For the empanadas:.
  • Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
  • Preheat the oven to 400 degrees.
  • Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
  • Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
  • Cook the meat mixture in a skillet over medium heat until the beef is browned.
  • Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
  • Cut the pastry into 24 equal rectangles and divide the mixture between them.
  • Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
  • Fold the pastry over and seal the edges by folding or pinching.
  • Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
  • Remove from oven, place on serving plate, and dip in the sauce if you desire!

Nutrition Facts : Calories 181.6, Fat 12.3, SaturatedFat 4.1, Cholesterol 14.9, Sodium 205.7, Carbohydrate 13.9, Fiber 0.9, Sugar 2.5, Protein 4.2

SWEET POTATO, BLACK BEAN AND CORN MINI EMPANADAS



Sweet Potato, Black Bean and Corn Mini Empanadas image

These are the perfect little, Mexican-inspired bites. They will please the entire crowd. Big kids and little ones!

Provided by Jenn Tidwell

Categories     Vegetable Appetizers

Time 1h

Number Of Ingredients 13

3 3/4 c all-purpose flour
1 Tbsp ground chipotle pepper
1/2 tsp sugar
1 1/2 tsp salt
3/4 c unsaled butter, cold and cut into small cubes
1 1/4 c ice water
2 large sweet potatoes, peeled and cubed
1 can(s) black beans, drained and rinsed
1 c frozen corn, thawed
1 large egg, beaten
1 c sour cream
1 large lime, zested and juiced
1/4 c cilantro, minced

Steps:

  • 1. For the dough combine flour, ground chipotle, sugar and salt in a food processor and pulse until combined. Add butter and continue pulsing until it resembles coarse crumbles. Transfer ingredients into a large mixing bowl and slowly add ice water about one quarter cup at a time, stirring between each addition until a rough ball forms. Use less or more water as needed. Turn out dough onto a large working surface and divide dough in half. Form each into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
  • 2. For the filling cover sweet potatoes with water in a large pot and bring to a boil. Cover, reduce heat to a low boil and cook until fork tender about 20 minutes. Drain and transfer to a medium mixing bowl. Using a mixer or back of a fork mash sweet potatoes into a puree then stir in black beans and corn until evenly distributed. Cover and refrigerate until completely cooled.
  • 3. To assemble empanadas work with one disk at a time on a lightly floured surface and roll out into a circle about 1/8-inch thick. Using a 3-inch circular cookie cutter press out as many circles as possible from the dough this should be about twenty circles. Repeat process with second batch of dough and arrange circles on two baking sheet lined with parchment paper or foil. If dough has become difficult to work with you may want to chill again before filling them.
  • 4. Place one rounded teaspoon of filling into the center of each circle, using your finger wet the edges with water and fold circles in half until the edges meet. Press edges together to seal then use a fork to crimp, dipping the fork into flour if it is sticking. Continue until all circles are filled and formed.
  • 5. To bake preheat oven to 425 degrees F. Brush empanadas with egg wash and cook about 20 minutes or until golden brown. Allow to cool about five minutes before serving or store in refrigerator for up to three days. You can also freeze them and to cook bake at 425 degrees for about 25 minutes.
  • 6. For the dip in a medium mixing bowl combine sour cream, lime zest and juice and cilantro and mix well. Serve dip with empanadas.

PORK AND SWEET POTATO EMPANADAS



Pork and Sweet Potato Empanadas image

Provided by Food Network

Categories     appetizer

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 28

1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
Pinch sugar
1/3 cup shortening
1/3 cup cold water
1 cup cooked and mashed sweet potato, about 1 large
1/2 cup cooked black beans
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
Flour, for binding
1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 tablespoon fresh cilantro leaves, chopped
1/2 cup chipotle pepper puree
1/2 cup honey
Oil, for frying
Fresh cilantro sprigs, for garnish

Steps:

  • For the pork: Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of the spice mixture with the pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) In a large pot add the pork and enough water to cover and bring to a boil. Reduce the heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.
  • For the dough: In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out the dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
  • For the filling: In a large bowl, combine the shredded pork with the sweet potato, black beans, cilantro, cinnamon and some salt and pepper. Mix well. In another bowl, mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.
  • For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.
  • Preheat 3 inches of oil in a large saucepan or Dutch oven to 350 degrees F.
  • In batches, fry the empanadas for 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle-honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze.

SWEET PLANTAIN EMPANADAS



Sweet Plantain Empanadas image

A Salvadoran treat. The outer layer is made from sweet plantains and the inner filling is a delicious cinnamon cream. Serve sprinkled with confectioners' sugar.

Provided by csantare

Categories     Desserts

Time 1h28m

Yield 12

Number Of Ingredients 13

5 ripe plantains, cut into chunks
½ cup white sugar
2 cinnamon sticks
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups whole milk, divided
¼ cup cornstarch
2 tablespoons white sugar
1 tablespoon lemon zest
1 cinnamon stick
1 teaspoon vanilla extract
¼ teaspoon salt
vegetable oil for frying

Steps:

  • Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
  • Peel plantains while still hot and mash in a bowl until smooth.
  • Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.
  • Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
  • Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.
  • Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.
  • Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 39.7 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 120.6 mg, Sugar 24 g

SWEET POTATO AND BLACK BEAN EMPANADAS



SWEET POTATO AND BLACK BEAN EMPANADAS image

Categories     Bean     Vegetable

Yield 10

Number Of Ingredients 15

9 ounces all-purpose flour (2 cups)
3/4 teaspoon kosher salt
1/3 cup canola oil
1/4 cup cold water
1 tablespoon cider vinegar
1 large egg, lightly beaten
1 poblano chile
1 tablespoon cumin seeds
1 cup mashed cooked sweet potatoes
1 cup canned black beans, rinsed and drained
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1 egg white, lightly beaten

Steps:

  • Preparation 1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg 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. 2. Preheat broiler. 3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop. 4. Preheat oven to 400°. 5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth. 6. Divide dough into 10 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 (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; 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. Bake at 400° for 16 minutes or until lightly browned.

SWEET STRAWBERRY EMPANADAS



Sweet Strawberry Empanadas image

Popular in Mexico, these sweet pocket pastries are wonderful for breakfast or dessert. I like to top them with large red, white, and green sugar crystals for Mexican holidays, celebrations, and fiestas. Store in an airtight container once completely cooled.

Provided by Shae's Mama

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 8

3 cups unbleached all-purpose flour
¼ cup white sugar
⅛ teaspoon salt
1 cup vegetable shortening
½ cup cold water
1 egg, beaten
2 (8 ounce) jars strawberry jam
2 tablespoons white decorator sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, sugar, and salt in a bowl. Use a pastry cutter to cut shortening into the dry ingredients quickly until mixture resembles coarse bread crumbs. Sprinkle with cold water and mix with a fork until dough just holds together.
  • Run your hands under cold water for 20 seconds, then dry them. Gather dough with your cooled hands and form into 2 balls. Cover one and refrigerate. Flatten the second ball into a large patty.
  • Flour a flat, clean work surface. Roll out dough evenly, sprinkling with flour as needed to prevent sticking, to about 1/8-inch thickness. Cut dough into 4-inch circles using a cookie cutter or drinking glass. Dab a little water around the rim of the dough circles to make a good seal when folded over.
  • Place a scant tablespoon of strawberry jam in the center of each circle. Fold in half to form a semi-circle. Pinch edges to seal. Transfer to an ungreased cookie sheet. Press edge down with the tines of a fork to seal further. Repeat with remaining circles, then with second ball of dough.
  • Brush each empanada lightly with beaten egg. Cut 2 small slits into the top of each one. Sprinkle tops with decorator sugar.
  • Bake in the preheated oven until crusts are golden brown, 13 to 15 minutes. Cool on baking sheets for 5 to 10 minutes. Transfer to wire racks to cool further. Serve warm.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 27.3 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.2 g, Sodium 15.5 mg, Sugar 13.4 g

SWEET CORN AND CHILLI CHEESE EMPANADAS



Sweet Corn and Chilli Cheese Empanadas image

A snack filled with creamy cheese, sweetcorn, a hint of chilli and crisp pastry taking you straight to the sunny climes of South America

Provided by @MakeItYours

Number Of Ingredients 9

340g/12 oz tin sweetcorn, drained
2 or 3 spring onions, finely chopped
60g/2.1oz grated cheddar, mature or queso blanco cheese
1 green chilli, finely chopped
Small handful coriander, leaves and stalks, finely chopped
Salt and pepper to taste
450g/15.8 oz package ready rolled short crust pastry (the circular sheet ones)
1 egg, beaten (for egg wash)
Sesame seeds

Steps:

  • Heat oven to 200C/180C fan/ gas mark 6
  • In a bowl combine the drained sweetcorn, chopped chilli, spring onion and grated cheese, season with salt and pepper
  • Roll out the pastry or if already pre-rolled use a pastry cutter to cut out circles in the pastry.
  • Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry and seal by pinchin g or crimping the edges with your fingers. Do this until you have all your small pastyshaped empanadas.
  • Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds if you wish. Cover and chill for at least 20 mins before baking.
  • Put them in your oven for about 20 minutes of till the pastry turns a golden brown colour, take out serve with salad, alone of with some spicy dips!

SWEET AND SAVORY EMPANADAS RECIPE - (4/5)



Sweet and Savory Empanadas Recipe - (4/5) image

Provided by flour_arrangements

Number Of Ingredients 32

Savory Empanada Dough Ingredients(makes 11):
3 TBSP vegan butter
1 1/2 TBSP olive oil
1/2 cup lukewarm water
1/2 tsp salt
2 cups flour
Savory Empanada Filling Ingredients:
1/3 cup chopped sweet onion
13 grape tomatoes
2 small chopped purple garlic cloves
1 medium portabella, chopped
1-2 TBSP olive oil
1 TBSP butter
2 TBSP dehydrated veggie soup mix
pinch of salt and pepper
1 TBSP white wine
Sweet Empanada Dough Ingredients (makes 11):
3 TBSP vegan butter
1 1/2 TBSP canola oil
1/2 cup lukewarm water
1/2 tsp salt
3 TBSP sugar
2 cups flour
Sweet Empanada Filling Ingredients (yields leftovers!):
3/4 lb sweet potato (steamed for 20-25 minutes in steamer)
2 TBSP honey
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
(top with cinnamon and sugar)
1 TBSP melted butter, to cover all of the empanadas with.

Steps:

  • For the dough: Mix all ingredients together in large bowl, shape into a ball. Cover ball of dough with saran wrap and stick in freezer for about 15 minutes. Cooking Instructions for Filling: Sautee all the ingredients together (except for the wine) on high for about 1 minute. Lower flame to a low setting, cook covered for about 8-10 minutes. After dough is cooled, roll out between two sheets of wax or parchment paper; should be about 1/4 inch. Cut dough with a mason jar lid, or large, round cookie cutter. To assemble empanadas: Lightly flatten out each cut out piece of dough, so that it's a slightly larger circle. Fill with about 1 tsp worth of filling. Fold in half, pinch edges together with thumb and index finger. Brush melted butter on top. (Sprinkles cinnamon and sugar on top of the sweet ones.) Use savory filling leftovers to make omelets for breakfast the next morning :)! For the Sweet Dough: Follow steps from savory dough using 'sweet dough'ingredients. For the Sweet filling: Mash sweet potatoes with the spices in a bowl using a large spoon or potato masher. Slightly puree with hand mixer until smooth but still thick. To assemble sweet empanadas: Follow instructions from above Bake both sets of empanadas at 350 for about 18 minutes

SWEET STRAWBERRY EMPANADAS RECIPE



Sweet Strawberry Empanadas Recipe image

Instead of a savory filling, these homemade empanadas are filled with sweet strawberry jam and sprinkled with decorating sugar.

Provided by @MakeItYours

Number Of Ingredients 8

3 cups unbleached all-purpose flour
1/4 cup white sugar
1/8 teaspoon salt
1 cup vegetable shortening
1/2 cup cold water
1 egg, beaten
2 (8 ounce) jars strawberry jam
2 tablespoons white decorator sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Combine flour, sugar, and salt in a bowl. Use a pastry cutter to cut shortening into the dry ingredients quickly until mixture resembles coarse bread crumbs. Sprinkle with cold water and mix with a fork until dough just holds together. Run your hands under cold water for 20 seconds, then dry them. Gather dough with your cooled hands and form into 2 balls. Cover one and refrigerate. Flatten the second ball into a large patty. Flour a flat, clean work surface. Roll out dough evenly, sprinkling with flour as needed to prevent sticking, to about 1/8-inch thickness. Cut dough into 4-inch circles using a cookie cutter or drinking glass. Dab a little water around the rim of the dough circles to make a good seal when folded over. Place a scant tablespoon of strawberry jam in the center of each circle. Fold in half to form a semi-circle. Pinch edges to seal. Transfer to an ungreased cookie sheet. Press edge down with the tines of a fork to seal further. Repeat with remaining circles, then with second ball of dough. Brush each empanada lightly with beaten egg. Cut 2 small slits into the top of each one. Sprinkle tops with decorator sugar. Bake in the preheated oven until crusts are golden brown, 13 to 15 minutes. Cool on baking sheets for 5 to 10 minutes. Transfer to wire racks to cool further. Serve warm.

SWEET AND SAVORY BEEF EMPANADAS



Sweet And Savory Beef Empanadas image

How to make Sweet And Savory Beef Empanadas

Provided by @MakeItYours

Number Of Ingredients 10

1 1/2 cups Apple Nestle Juicy Juice 100% Juice
1 tablespoon Maggi Granulated Chicken Flavor Bouillon
1/2 medium yellow onion, chopped
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 pound rib-eye steak, thinly sliced
1 tablespoon vegetable oil
1 can (4 ounces) diced green chiles, drained
12 empanada wrappers
1 large egg, lightly beaten

Steps:

  • Preheat oven to 350° F.
  • Heat Juicy Juice in medium, microwave-safe bowl for 1 minute or until warm. Dissolve bouillon in warm juice. Pour into large bowl. Stir in onion, garlic and red pepper flakes.
  • Add beef to marinade. Massage the marinade with your hands into each slice of beef. Cover; refrigerate for 1 hour. Drain marinade, reserving meat and onion.
  • Heat oil in large skillet over medium-high heat. Cook beef in single layer for 2 to 3 minutes per side or until browned. Repeat with remaining slices of beef and onion. Finely chop cooked meat; place in a large bowl with onion. Mix in diced green chiles.
  • Place 2 rounded tablespoons beef mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.
  • Bake for 30 minutes or until golden. Serve warm.

EMPANADAS DE MEJIDO: ECUADORIAN SWEET CUSTARD AND RAISIN EMPANADAS



Empanadas de Mejido: Ecuadorian Sweet Custard and Raisin Empanadas image

How to make Empanadas de Mejido: Ecuadorian Sweet Custard and Raisin Empanadas

Provided by @MakeItYours

Number Of Ingredients 11

1/2 lb or 2 cups of all-purpose flour, sifted
1/2 tsp salt
1/2 tsp baking powder
1/4 cup (2 oz) butter, cold and cubed
1/4 tsp lemon juice
1/4 to 1/3 cup water
8 oz queso fresco, or any soft, unsalted cheese
1/3 cup sugar
2 eggs, beaten
1/4 cup raisins (I used golden raisins)
1 cup vegetable oil for frying

Steps:

  • In a bowl, mix the flour, salt and baking powder.
  • Add the butter, and mix with your hands to incorporate the flour and the butter until a mealy texture is achieved.
  • Add the lemon juice and the water and knead until an elastic dough is formed.
  • Place the dough ball on a flat surface and continue kneading for 10 minutes to build the gluten and elasticity in the dough.
  • Place the dough back in a bowl, cover with a kitchen towel and let rest at room temperature for 1/2-1 hour.
  • Prepare the filling and let it cool.
  • Divide the dough into 16 smaller dough balls. Roll out each dough ball to discs.
  • Scoop about 2 tbsp of filling onto each disc and fold them into half moons.
  • Wet the edges with water and close them by pinching all the edges and rolling them inwards.
  • Heat up the oil in a pot. Test the temperature by placing a sample of the dough in the oil. If the dough rises and puffs up, the oil is ready.
  • Fry the empanadas 2 at a time at medium-high heat to prevent the oil from dropping in temperature. Flip them over to ensure they fry on all sides, and fry until they puff up.
  • Once golden, remove from the oil and place them on paper towels to remove excess oil.
  • Immediately, dust with granulated sugar y serve while hot.

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