Sweet Potato Black Bean Empanadas

Flaky pastry dough stuffed with a spicy sweet potato and black bean filling.

Bake and serve immediately.

Ingredients

Dough

• 180g (1 1/2 cups) all-purpose flour

• 90g (6 tbsp) salted butter, chopped into small pieces

• 227g (1 cup) sourdough starter

• 30g cold water

Filling

• 2 tbsp olive oil

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 tbsp chipotle chile powder

• 1 tsp cumin

• 1/2 tsp cayenne

• 1 tsp red pepper flakes

• 2 sweet potatoes, peeled and diced

• 1 14oz can of black beans

Egg wash

• 1 egg

• 1 tbsp soy milk

Instructions

1. In a food processor, pulse the dough ingredients until a rough dough forms. Cover and chill the dough for at least 15 minutes.

2. Meanwhile, make the filling. Heat the olive oil in a large skillet. Saute the onions until translucent.

3. Add in the garlic, chile powder, cumin, cayenne, red pepper flakes, and sweet potatoes. Cook for a few minutes then cover. Stir occasionally and cook until the sweet potatoes are soft.

4. Add the black beans and cook for a few more minutes. Mash the mixture but keep some texture.

5. Preheat the oven to 400 F. Roll out the dough to 1/4 inch. Cut out circles. On half of each circle place a large spoonful of filling. Fold the dough over and seal the edges. Crimp the edges of the empanadas with a fork.

6. In a small bowl, whisk the egg and soy milk together. Brush it onto the empanadas.

7. Bake on a lined tray for 25-30 minutes or until golden brown.