SPICY SWEET POTATO EMPANADAS
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.
SWEET EMPANADAS
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
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 EMPANADITAS
I got this recipe from The Better Homes and Gardens Christmas Cookies Magazine. They are delightful. You can use any type of jam, I use raspberry or strawberry. To store, put cookies between wax paper in an airtight container, cover. Store in the refrigerator for up to 3 days or freeze 3 months.
Provided by Luv2baker
Categories Dessert
Time 3h30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter and cream cheese in a large bowl. Beat until light and fluffy. Gradually add flour, beating on low speed until combined.
- Gather mixture into a ball and divide in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
- Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper or nonstick foil; set aside.
- On a lightly floured surface, roll out one of the dough portions to a 1/8 inch thickness.
- Using a round 3 to 3 1/2 inch cookie cutter, cut out dough. place about 1 teaspoon of the jam in the center of each round.
- Moisten edges of dough with water. Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.
- Place the empanaditas 1 inch apart on the prepared cookie sheet, Bake in oven for 12-14 minutes or until golden brown.
- In a small bowl, combine sugar and cinnamon. While cookies are warm, carefully roll them in cinnamon-sugar.Place on a wire rack; let cool. Repeat with remaining dough portion, remaining jam, and remaining cinnamon-sugar.
Nutrition Facts : Calories 119, Fat 6.8, SaturatedFat 4.3, Cholesterol 18.8, Sodium 53.3, Carbohydrate 13.4, Fiber 0.3, Sugar 6.2, Protein 1.2
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