Makes 36-40 empanadas
5 cups unbleached, all-purpose flour
1½ tablespoons baking powder
1¼ teaspoons granulated sugar
1¼ teaspoons kosher salt
10 tablespoons unsalted butter, cut into small cubes
5 large egg yolks
1¼ cups whole milk
1 large sweet potato
3 garlic cloves
2 jalapeño peppers, seeded
1 medium onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 tablespoon olive oil
1½ teaspoons kosher salt, divided
2 cans (15.5 ounces each) black beans, drained
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon fresh lime juice
¾ cup cooked corn
1 egg, beaten for egg wash
Nutritional information per serving (per empananda):
Calories 170 (34% from fat) • carb. 23g • pro. 5g • fat 6g • sat. fat 3g • Col. 39mg • sod. 376mg • calc. 40mg • fiber 2g
1. Insert Metal Chopping Blade. Add 5 cups flour, 1½ tablespoons baking powder, 1¼ teaspoons each sugar and salt to the work bowl.
2. Secure the Food Processor Lid. The processor is set to sift for 15 seconds on Speed 6.
3. Add 10 tablespoons butter, cut into very small cubes, evenly over the dry ingredients.
4. Pulse until mixture resembles a coarse meal.
5. Add 5 large egg yolks and 1¼ cups whole milk and pulse until mixture forms a soft dough ball.
6. Wrap dough ball in plastic and allow to rest while you prepare the filling. If not using right away, place wrapped dough in the refrigerator to use within 1 to 2 days.
7. Starting with a clean work bowl, insert the Dicing Disc Set. Dice the large sweet potato, using the medium feed tube on Speed 12.
8. Remove and reserve. Insert Metal Chopping Blade. Add 3 garlic cloves with 2 seeded jalapeños, a medium onion and 1 red bell pepper, each cut into 1-inch pieces.
9. Secure the Cooking Lid. The processor is set to chop for 10 seconds on Speed 12.
10. Replace the Metal Chopping Blade with the Stirring Paddle and scrape the sides of the bowl.
11. Add a tablespoon olive oil and secure the Cooking Lid.
12. The cooking time is set for 10 minutes at 250°F on Speed 2.
13. Add the reserved sweet potato with ¼ teaspoon salt. An additional 5 minutes of cooking time is added at 250°F on Speed 2.
14. Add 2 cans of drained black beans with 2 teaspoons chili powder, 1 teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon ground cinnamon and remaining 1¼ teaspoons salt.
15. The cooking time is set for 10 minutes at 220°F on Speed 3.
16. Stir in teaspoon fresh lime juice and ¾ cup cooked corn. Taste and adjust seasoning according to preference.
17. Allow to cool to room temperature before filling empanadas.
18. Assemble the empanadas: If dough has been refrigerated, allow it to come to room temperature before rolling.
19. Roll the dough on a floured surface to ⅛-inch thick. Using a small plate, about 4 to 5 inches in diameter as a guide, cut circles into the dough.
20. Fill each circle with about 2 heaping tablespoons of filling. Fold circles in half, enclosing the filling, leaving an inch space from the filling to the edge of the dough. Carefully stretch dough as needed.
21. Press edges to seal and crimp with a fork.
22. Line two baking sheets with parchment paper. Arrange empanadas onto the baking sheets and brush with egg wash. Bake empanadas for 25 to 30 minutes, until crust is golden brown.