between {you&me}

{Sweet Potato Empanadas- My very first made up recipe!}

Given my recent personal budget crisis, I have been having to get very creative with food and making meals only with ingredients I have at home. The perfect storm for my very first made up recipe. As I have previously mentioned, I always have sweet potatoes on hand. And of course the basic spices, flour, etc. Cassandra’s Sweet potato empanadas are born.

Dough

• 3 c. flour
• 1 tsp. salt
• 1 egg
• 1 egg white
• 1/2 c. cold water
• 1 tsp vinegar
• 4 tbsp cold butter
• 1 tbsp cream cheese

Filling

• 2 medium sweet potatoes, peeled and cut into chunks
• 1 1/2 tbsp. butter
• 1 tsp cinnamon
• 1 1/2 tsp cumin
• 1 tsp paprika
• salt and pepper

Egg wash:

• 1 egg
• 1 tbsp cold water

1. In a large bowl, combine flour and salt. Cut in butter and cream cheese. In the middle of the flour mixture, create a well.
2. In a separate bowl, beat the egg and egg whites, water, and vinegar. Pour into the middle of the flour/butter mixture. Combine with a fork (or if you get sick of that, your hands).
3. Roll into a ball, cover in saran wrap, and chill for 2 hours.
4. Place the sweet potatoes in a pot and cover with water. Bring it to a boil, then reduce heat and simmer for 15-20 minutes, or until you can easily puncture the pieces with a fork.
5. Drain water from the potatoes. Return to pot, add butter, and mash. Then add the spices. Allow to cool. When the dough is chilled, the filling will be ready to use as well.
6. Preheat the oven to 450 degrees.
7. Flour the table and roll the dough out until it is about 3 mm thick. Use a biscuit cutter or even just a large glass to cut out circles. Put a teaspoon or so of filling in the center, fold over, and pinch together with fingers and/or a fork. **it helps to stretch out the dough circle, then quickly add the filling and fold over so the filling does not ooze out and cause a mess.
8. Spray a cookie sheet with cooking spray. Place the empanadas on the tray and brush with egg wash. Using a kitchen scissors, cut a slit in the top of the empanada to let steam out.
9. Bake for 10-15 minutes, or until golden brown.
10. Serve warm with honey for dipping.

Let me know what you think!

the original recipe :)