The Hubs and I have returned from a wonderfully fun and relaxing weekend in San Francisco. I think both of us were close to our breaking points in terms of work stress and other responsibilities, so It was nice to take a little step back to recharge. I’m feeling great this Monday morning (despite the rain, and the fact that its Monday) and ready to push through the final stretch of holiday preparations.
A little re-cap from the end of last week: On Thursday I went to an all ladies gift exchange. Everyone brings a white elephant gift, an appetizer, and a bottle of wine. Not knowing the majority of the attendees, I wasn’t completely sure what to bring as the gift, but I did know EXACTLY what I was bringing for the appetizer. (Of course) I saw this delish sounding recipe in my most recent issue of cooking light magazine. This was one of those recipes that I knew I MUST make as soon as I saw it.
These empanadas turned out great. I think with a little practice, I would have better consistency in their shaping, but the filling was divine and they seemed to be a hit at the party…..can’t say so much for my gift. Oh well! You can’t win ’em all.
- 9 ounces all-purpose flour (2 cups)
- 3/4 teaspoon kosher salt
- 1/3 cup canola oil
- 1/4 cup cold water
- 1 tablespoon cider vinegar
- 1 large egg, lightly beaten
- 1 poblano chile
- 1 tablespoon cumin seeds
- 1 cup mashed cooked sweet potatoes
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 1 egg white, lightly beaten
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
2. Preheat broiler.
3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
4. Preheat oven to 400°.
5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
The night ended with us getting drunk and deciding to rearrange all the living room furniture. Mind you, I had never been to this house before so furniture rearranging makes for kind of a strange introductory activity, but hey, I think everyone liked the outcome. (I think!??!)
I did get to walk out with this awesome white elephant gift which, in my mind, is “so Betsy”