Are you looking for a delicious and easy recipe to impress your friends and family? Look no further! These Empanadas De Camote, filled with a sweet and savory mix of sweet potatoes and spices, are a true culinary gem. Perfect for a quick dinner, a delightful appetizer, or a satisfying snack, this recipe is guaranteed to become a new favorite in your homemade cooking repertoire. Get ready to experience the magic of these delightful empanadas!
Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening or lard, chilled and cubed
- ½ cup ice water
For the Filling:
- 2 large sweet potatoes, peeled and cubed
- ½ cup brown sugar
- ¼ cup raisins
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ cup vegetable oil
- 1 egg, beaten (for egg wash)
Instructions:
Making the Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in shortening: Add the chilled shortening and using a pastry blender or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to roll out.
Preparing the Filling:
- Cook the sweet potatoes: Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash and mix: Mash the cooked sweet potatoes with a fork or potato masher. Stir in the brown sugar, raisins, cinnamon, nutmeg, and cloves.
- Sauté the filling (optional): For a richer flavor, you can sauté the mashed sweet potato mixture in vegetable oil for about 5 minutes, stirring occasionally. This step adds depth to the flavor profile.
Assembling and Baking the Empanadas:
- Roll out the dough: On a lightly floured surface, roll out the dough to about ⅛ inch thickness.
- Cut out circles: Use a 4-inch cookie cutter or a knife to cut out circles.
- Fill the empanadas: Place a spoonful of the sweet potato filling in the center of each circle.
- Fold and seal: Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
- Egg wash: Brush the tops of the empanadas with the beaten egg. This will give them a beautiful golden-brown color.
- Bake: Place the empanadas on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
Tips and Variations:
- For a richer flavor, use a combination of butter and shortening in the dough.
- Add a pinch of salt to the filling to balance the sweetness.
- Feel free to experiment with other spices, such as allspice or ginger.
- For a vegetarian option, replace the lard with vegetable shortening.
- Serve these warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
Nutritional Information (per empanada, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Carbohydrates: 35-40g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
These Empanadas De Camote are a truly satisfying and delicious dish. Whether you're a seasoned cook or a beginner in the kitchen, this recipe provides a straightforward and enjoyable cooking experience. The sweet potato filling is incredibly versatile, and you can easily adapt it to your liking. Enjoy!