Cuisinart FP-14DC manual Sweet Potato and Black Bean Empanadas

Sweet Potato and Black Bean Empanadas

These empanadas are delicious served with guacamole,

salsa fresca, and sour cream..

		Makes 35 empanadas
		Approximate preparation time: 50 minutes, plus 15 minutes
		for cooking
Dough:		Insert the large metal chopping blade into the large work bowl of
5	cups unbleached,	the Cuisinart® Food Processor. Put the flour, baking powder,
1½	all purpose flour	sugar, and salt into the work bowl and process for 15 seconds to
	tablespoons baking	sift. Add the butter evenly over the dry ingredients and pulse
1¼	powder	until mixture resembles a coarse meal. Add the egg yolks and
	teaspoons granulated	milk, and pulse until mixture forms a soft dough ball.
	sugar	Wrap dough ball in plastic and allow to rest while you prepare
1¼	teaspoons kosher salt
		the filling. If not using right away, place wrapped dough in the
½	cup plus 2 tablespoons
		refrigerator to use within 1 to 2 days.
	unsalted butter, cut into
		Insert the large metal chopping blade into the medium work
5	small cubes
	large egg yolks	bowl. With the machine running, drop the garlic and jalapeño
1¼	cups whole milk	through the small feed tube to finely chop. Add the onion and
Filling:		pepper and pulse to chop. Remove work bowl and reserve.
3 to 4 garlic cloves		Put the olive oil into a large sauté pan and place over medium
2	jalapeño peppers, seeded	heat. Once the oil shimmers across the pan, add the onions,
1	medium onion, cut into	peppers, garlic, and jalapeño. Sauté until vegetables are soft and
	1-inch pieces	fragrant, about 10 minutes.
1	red bell pepper, cut into	While vegetables are cooking, replace the chopping blade with the
	1-inch pieces
1		slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the
	tablespoon olive oil
		slices into cubes and add them to the onion mixture with ¼
1	large sweet potato
		teaspoon of salt; cook until just tender, about 5 minutes. Stir in the
1½	teaspoons kosher salt,
		black beans and spices, including the remaining salt, and simmer
	divided	for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to
2	cans (each 20 ounces)
		cool to room temperature before filling empanadas.
	black beans
		Assembling the empanadas:
2	teaspoons chili powder
1	teaspoon paprika	If dough has been refrigerated, allow it to come to room
½	teaspoon ground cumin	temperature before rolling. Roll the dough on a floured surface
¼	teaspoon ground	to ¹∕8-inch thick. Using a small plate, about 4 to 5 inches in
1	cinnamon	diameter as a guide, cut circles into the dough. Fill each circle
	teaspoon fresh lime juice	with about 2 tablespoons of filling. Fold the circle in half,
¾	cup cooked corn	enclosing the filling, leaving an inch space from the filling to the
½	cup vegetable oil for	edge of the dough. To close the empanada, start with one end
	cooking the empanada	and fold the corner in towards the center of the circle, as if you
		were folding a dog-ear corner. Continue making overlapping

folds, creating a crimped effect, in the same direction until you reach the opposite corner. Fold the last fold underneath the empanada to seal it.

Continue with the remaining empanadas.

Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready to pan fry. Test oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately, the oil is ready. Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well browned and cooked through. Remove empanadas with tongs and drain on a paper towel-lined baking sheet. If desired, reserve empanadas in a 200°F oven until ready to serve.

Nutritional information per empanada:

Calories 170 (34% from fat) carb. 23g pro. 5g fat 6g sat. fat 3g chol. 39mg sod. 376mg calc. 40mg fiber 2g

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