Chicken and Sweet Potato Empanadas

40 minutes (+1 hour to chill the dough)

Serves 6 (2 empanadas each)

These empanadas made with chicken and sweet potatoes are easier than you may think...the little pouches are made by simply folding a circle-shaped piece of dough in half and pinching. Make a big batch and freeze them in a Ziploc^® brand freezer bag so you can heat them up and enjoy anytime!

Ingredients

For the Empanada Dough

1 ½

cups all-purpose flour
½

tsp kosher salt
6

tbsp cold, unsalted butter, cut into pieces
2

eggs, divided
¼

cup ice water
1

tbsp whole milk

For the Empanada Filling

1

tbsp olive oil
1

cup finely diced sweet potato
½

cup finely diced yellow onion
½

cup finely diced 1 carrot
½

lb ground chicken (chicken thigh meat works well here)
1

tbsp soy sauce
½

tbsp white balsamic vinegar
½

tsp cumin
½

tsp coriander
½

tsp chili powder
kosher salt, to taste
freshly ground black pepper, to taste

Directions

1 In the bowl of a food processor, pulse the flour and salt until combined. Add the butter and pulse until the mixture is crumbly.

2 Dump the dough onto a floured work surface and gather it into a ball. Press it into a disk about 1 inch thick and transfer to a gallon size Ziploc^® brand bag. Chill the dough in the refrigerator for about 1 hour. This can also be done a day in advance.

3 While the dough is chilling, make the filling. Heat the olive oil in a deep sided sauté pan over medium low heat. Add the sweet potato, onions, and carrot and cook for about 4-5 minutes, stirring periodically.

4 Add the ground chicken, using a fork to break up the meat, and season with soy sauce, vinegar, cumin, coriander, and chili powder. Cook for about 15 minutes, or until the chicken is fully cooked. Season to taste with salt and pepper and set aside to cool.

5 When the dough is chilled, roll the pastry with a rolling pin while the dough is in the Ziploc^® brand bag. This helps to keep the dough together and also minimizes mess on your work surface. Then, lightly dust the work surface, transfer the dough, and roll a little more—until it is ⅛ inch thick. Use a 4 inch circular cutter to cut the dough. Gather the scraps and re-roll again. You should have 12 rounds.

When the dough is chilled, roll the pastry with a rolling pin while the dough is in the Ziploc^® brand bag. This helps to keep the dough together and also minimizes mess on your work surface. Then, lightly dust the work surface, transfer the dough, and roll a little more—until it is ⅛ inch thick. Use a 4 inch circular cutter to cut the dough. Gather the scraps and re-roll again. You should have 12 rounds.

6 Preheat the oven to 375°F.

7 Place about 1 tbsp of filling into the center of each round of dough.

Place about 1 tbsp of filling into the center of each round of dough.

8 Take the remaining egg and separate it. Brush the edges of the dough with egg white, and fold the dough in half, pressing the edges together and crimping with a fork. Repeat for remaining rounds of dough.

Take the remaining egg and separate it. Brush the edges of the dough with egg white, and fold the dough in half, pressing the edges together and crimping with a fork. Repeat for remaining rounds of dough.

Tip

If you wish, the empanadas can be refrigerated or frozen for later cooking. Place the empanadas in a Ziploc^® brand freezer bag or container. When you are ready to bake, place the empanadas on a lined cookie sheet. Whisk together the egg yolk and milk, and lightly brush the empanadas with the egg wash. Bake for about 20 minutes, or until the empanadas are golden brown. Serve warm or at room temperature.