Kale and Sweet Potato Empanadas

Make your empanadas small and serve them with Pumpkin Seed Chimichurri as appetizers or make them larger and add a salad for a full meal.

By / Photography By Amy Robb | February 02, 2016

Ingredients

Dough
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 stick unsalted butter, chilled and cut into 12 cubes
  • 1 egg
  • 4-5 tablespoons water
Filling
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 sweet potatoes, diced
  • 1 bunch kale, washed, stems removed
  • 2 tablespoons chopped garlic
  • 2 tablespoons ricotta cheese (optional)
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 tablespoon apple cider vinegar
  • salt and pepper
Chimichurri
  • 1 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup pumpkin seeds
  • 3/4 cup canola oil
  • 1/2 teaspoon crushed red pepper (if you like less heat, add just a pinch and gradually increase the amount to taste)
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt

Instructions

Preheat oven to 350°F.

To make dough, mix the flour and salt in a food processor or by hand. Add the butter, egg and water until a lumpy dough forms. Form a ball, flatten slightly and chill in the refrigerator for about 30 minutes.

For the filling, in a large pan add olive oil and onions and brown for about 5–7 minutes over medium heat. Add sweet potatoes, and cook until sweet potatoes are tender. Roughly chop the kale and add to the pan. Add garlic to the pan and cook together for 3 minutes. Set aside and add the ricotta cheese if using. Mix well and add coriander, cumin, apple cider vinegar, salt and pepper to taste.

While the sweet potato and kale mixture is cooling, roll out the dough into thin sheets. Use a plate or bowl to cut the dough into circles (a diameter of 4 to 6 inches works well).

Spoon filling onto 1 half of each round, to leave a 1/4-inch edge empty. Fold over dough into a half-moon shape. Use a fork to seal the edges and place onto an oiled baking sheet. Bake for 30 minutes.

While the empanadas are baking, make the Chimichurri. Place all ingredients in blender and mix until creamy. Add salt and pepper to taste. Serve with the empanadas.

Buen provecho!

TIP: If short on time, you can use nearly any kind of dough for empanadas: pizza dough, biscuit dough, piecrust dough or store-bought empanada rounds.

 

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Ingredients

Dough
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 stick unsalted butter, chilled and cut into 12 cubes
  • 1 egg
  • 4-5 tablespoons water
Filling
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 sweet potatoes, diced
  • 1 bunch kale, washed, stems removed
  • 2 tablespoons chopped garlic
  • 2 tablespoons ricotta cheese (optional)
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 tablespoon apple cider vinegar
  • salt and pepper
Chimichurri
  • 1 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup pumpkin seeds
  • 3/4 cup canola oil
  • 1/2 teaspoon crushed red pepper (if you like less heat, add just a pinch and gradually increase the amount to taste)
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
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