Sweet Potato and Peach Empanadas
SWEET POTATO AND PEACH EMPANADAS
We owe so much of our American/Mexican cuisine to Mexico and to Spain. Along the way we have adapted and added our own touches to make our own Southwestern cuisine.
Mexican cooks can create such delicious tastes around the most simple of ingredients. Here is a perfect example.
There are two ways to go about this. You can make the pastry yourself or use your favorite frozen pastry. Culinary District makes an extraordinarily good piecrust or phyllo pastry that
you can simply thaw and use instead. Either way. Pass these around after dinner and watch how fast they disappear!
PASTRY
31/2 cups solid shortening
1 12 ounce can of a Mexican beer
½ cup powdered sugar
7 cups all purpose flour, or more as needed
Melted unsalted butter
Powdered sugar in shaker
FILLING
4 large unpeeled sweet potatoes
1 18-ounce jar of peach preserves
Preheat oven to 325 degrees. Using electric mixer, beat the shortening at medium speed until light and fluffy, about 5 minutes. Add the beer. Begin beating at lowest speed. Then increase speed to medium as the beer is incorporated. Beat to blend well.
Add the powdered sugar and 2 cups of the flour; beat well. Continue to add flour, scraping down the side of the bowl after each addition until the dough is cohesive and not sticky.
Separate the dough into balls about 11/2 inches in diameter and set aside.
To make the filling, microwave the unpeeled sweet potatoes for 12 minutes or until very soft. Set aside until they are just cool enough to handle. Using your fingers, peel off and discard the skins and place sweet potatoes in a bowl. Mash the potatoes until smooth, then quickly stir in the preserves, blending well.
To assemble the empanadas, roll out each dough ball into a five- inch circle, then cut rounds using a 3 inch cutter. If using frozen piecrust or pastry, thaw first and then use your cutter to make the 3- inch rounds.
Place aboout11/2 teaspoons of filling in the center of each round and fold the dough over the filling, creating a half- moon shape. Using the tines of a fork, press along the edges of the pastry to seal it. Turn the pastry over and repeat with the edge on the opposite side.
Brush the tops of the pastries with melted butter. Place the completed pastries on Silpat or parchment lined baking sheets. Bake in preheated oven for 25 minutes, or until lightly browned. Cool on wire racks and dust the pastries heavily with powdered sugar. Serve at room temperature.
Bueno. Un sabor muy deliciioso! Take my word for it. You will be glad you did.
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