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Sweet Potato and Avocado Empanadas Recipe

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

Re-Calculate: Ingredients

Ingredients:
  • 1 (17.3-oz) package of puff pastry dough (two sheets)
  • Empanada filling (see recipe below)
  • Poblano cream sauce (see recipe below)
  • 1/2 cup chopped cilantro
  • 2 ripe, Fresh Hass Avocados, diced and lightly smashed with fork
  • 1 egg, mixed well with a little water

    For empanada filling
  • 1 1/2 cups diced sweet potato
  • 1/4 cup finely diced onion
  • 2 small garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 tsp. salt, or to taste

    For Poblano Cream Sauce
  • 1 poblano pepper
  • 1 Tbsp. butter
  • 1/4 cup finely diced onion
  • Salt and pepper, to taste
  • 1 small garlic clove, minced
  • 2 cups heavy 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. 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.
Sweet Potato and Avocado Empanadas Recipe
 
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Category: Appetizer

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