Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups flour
  • 1 1/2 teaspoons salt
  • 1 stick cold unsalted butter ((cut into 1/2-inch cubes))
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon white vinegar
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small sweet potato ((finely diced))
  • 1 small red bell pepper ((finely diced))
  • 1 1/2 cups sweet corn kernels
  • 2 scallions ((chopped))
  • Salt and pepper ((to taste))
  • 6 oz. goat cheese
  • 4 oz. cream cheese
  • 2 tablespoons parsley ((chopped))
  • Egg wash

Instruction

  • In a large bowl, whisk together the flour and salt. Add the cubed butter and cut in with a pastry cutter or two knives until it resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Add it to the flour mixture, and stir until just combined. The mixture will look pretty rough and shaggy. Knead gently a couple times, just enough to bring the dough together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
  • Heat the butter and olive oil in a skillet over medium heat. Add the sweet potato and sauté until just starting to get golden. Add the bell pepper and corn and cook until tender, about 5-8 minutes. Turn off the heat and stir in the scallions. Season with salt and pepper, to taste. Allow to cool for a few minutes. The mixture can be warm, but not piping hot.
  • In a bowl, add the goat cheese, cream cheese, parsley, and vegetable mixture. Stir well and taste again for salt and pepper.
  • When you’re ready to assemble the empanadas, preheat the oven to 400 degrees F. Divide the dough into 12 equal pieces. On a lightly floured surface, roll out each piece into a 5-inch circle (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).
  • Spoon about 2-3 tablespoons filling into the center of each round, and fold it in half. Crimp each empanada closed or press with a fork. Transfer the empanadas onto a baking sheet lined with parchment paper. Lightly brush each empanada with egg wash and bake for about 30 minutes, or until golden. Cool for five minutes and serve!