Description
Make this recipe simpler by using store-bought pie crust!
Ingredients
Scale
For the dough (store-bought pie crust works perfectly well):
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ tsp salt
- 2 tbsp olive oil
- 2 tbsp cold water
- 1 tbsp cider vinegar
- 1 large egg
For the filling:
- 1 tbsp ground cumin
- ½ poblano pepper, deseeded and cut into small dice
- ½ cup sweet potatoes, peeled, cooked, mashed
- ½ cup canned black beans, rinsed and drained
- 2 tbsp green onions, thinly sliced.
- 1 tbsp cilantro leaves chopped (you can swap out for parsley)
- ½ tsp paprika
- ¼ tsp salt
- Cooking spray
Instructions
- Preheat oven to 400 degrees.
- Combine flours and ¼ teaspoon salt in a large bowl and stir with a whisk.
- In a separate bowl, combine oil, water, 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.
- Combine cumin, poblano, sweet potatoes, beans, onions, herbs, paprika, and salt in a large bowl; mash with a fork until almost smooth.
- Divide dough into 6 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface.
- Working with one circle of dough at a time, spoon 3 tablespoons of filling into center of each circle. Moisten edges of dough with water; 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 and lightly spray with cooking spray.
- Bake at 400 degrees for 16 minutes or until lightly browned. Let cool for 5 minutes after baking.