How To Make Cheese Empanadas - A Quick Recipe

Preheat the oven at 180 C, 356 F.

Place your whole sweet potato (with skin) in a small baking dish and roast in the oven until soft, about 20 min.

In the meantime, heat up on a frying pan the oil and add the butter, fry the onion and garlic gently until softened. Add the red pepper and fry for a minute or two, then pour in the Chipotle Honey and let it bubble in the mixture briefly, season with salt and pepper, remove from the heat.

Remove your sweet potato from the oven and let it cool down, then peel off the skin with your hand and mash roughly. Add the mash into the red pepper onion mixture and the Chipotle Paste, season with a pinch of salt and freshly ground coarse pepper, integrate everything with a spoon and reserve.

Add a bit of flour over your kitchen counter, place your pastry sheets over and stretch them slightly with a rolling pin. Then with a biscuit cutter (10 cm diameter) or a pint glass, cut circles to make your empanadas, you can make them bite-sized or bigger to be served as a snack.

Place spoonful of sweet potato and chipotle filling into the center of your pastry circle with a piece of brie, brush edges with the egg wash (egg and milk whisk together) and seal your empanadas, press the edges together and then pinch them to form the nice braiding on the edge (see pictures for reference), or you can just finish the edges by marking them lightly with a fork.

Repeat the same process with the rest of the filling and pastry circles. Place your empanadas over a lined tray and brush with more egg wash, bake in the oven until golden 20-25 minutes approx.

Equipment Needed

Spice Level:

Dietary