A flaky crust, sweet potatoes. creamy Hass Avocados and poblano cream sauce make this appetizer delectable.
Makes 2 hors d'oeuvre size empanadas per person
Ingredients
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1 1 1(17.3-oz) package of puff pastry dough (two sheets)
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Empanada filling (see recipe below)
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Poblano cream sauce (see recipe below)
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1/2 0.5 0.5cup CUP_USVolumechopped cilantro
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2 2 2ripe, Fresh Hass Avocados, diced and lightly smashed with fork
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1 1 1egg, mixed well with a little water
For empanada filling
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1 1/2 1.5 1.5cups CUP_USVolumediced sweet potato
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1/4 0.25 0.25cup CUP_USVolumefinely diced onion
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2 2 2small garlic cloves, minced
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1/4 .25 .25cup CUP_USVolumeolive oil
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1/2 0.5 0.5tsp. TEASPOON_USVolumesalt, or to taste
For Poblano Cream Sauce
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1 1 1poblano pepper
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1 1 1Tbsp. TABLESPOON_USVolumebutter
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1/4 0.25 0.25cup CUP_USVolumefinely diced onion
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Salt and pepper, to taste
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1 1 1small garlic clove, minced
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2 2 2cups CUP_USVolumeheavy cream
Instructions
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Make empanada filling
Cook sweet potatoes in a small saucepan of boiling water until just tender, about 2 minutes, drain and set aside. Sauté onion and garlic in oil in a large sauté pan over medium heat, until onion is softened, about 3 minutes. Stir in sweet potatoes. Salt to taste. Cool filling completely.
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Poblano Cream Sauce
Roast poblano chile until completely charred on all sides. Place chile in paper bag and seal, let stand 10-20 minutes until skin peels off easily. Peel, seed and dice peppers. Melt butter in skillet over medium heat. Add poblano chile, onion and garlic. Sauté over medium heat for 2-3 minutes. Add heavy cream, bring to simmer and reduce liquid by half until sauce thickens. Season with salt and pepper. Cool.
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Prepare Empanadas
Preheat oven to 425 degrees F. Roll out each puff pastry sheet on floured surface. Cut each into 9 squares. Place 1/2 heaping tablespoon filling in center of 18 squares. Add small amount of Poblano Cream Sauce, cilantro and avocado, dividing equally. Brush edges of squares with beaten egg. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on baking sheet; brush with egg. Bake empanadas until golden brown, about 15 minutes. Serve warm.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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