Sweet Potato and Avocado Empanadas

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Sweet Potato and Avocado Empanadas
A flaky crust, sweet potatoes and smooth Hass Avocados make this appetizer the season's must taste.

Makes 2 hors d'oeuvre size empanadas per person
Category: Appetizer

Re-Calculate: Ingredients

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Ingredients
  • 2 2 2ripe avocados, diced and lightly smashed with fork
  • 1 1/2 1.5 1.5cups CUP_USVolumediced sweet potato
  • 1/4 0.25 0.25cup CUP_USVolumefinely chopped white onion
  • 1/4 0.25 0.25cup CUP_USVolumeolive oil
  • 1/2 0.5 0.5tsp. TEASPOON_USVolumesalt

    For cream sauce
  • 1 1 1poblano pepper
  • 1 1 1Tbsp. TABLESPOON_USVolumeunsweetened butter
  • 1/4 0.25 0.25cup CUP_USVolumefinely diced onion
  • 1 1 1(17.3 oz) package of puff pastry dough (two sheets)
  • 1 1 1egg, mixed well with a little water

    For empanada filling
  • 1/2 0.5 0.5cup CUP_USVolumechopped cilantro
  • 2 2 2small garlic cloves, minced
  • 1 1 1small garlic cloves, minced
  • 2 2 2cups CUP_USVolumeheavy cream
Instructions
  1. 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.
  2. 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.
  3. Method
    Preheat oven to 425°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, 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.

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