Black Bean and Sweet Potato Empanadas

Oh, for the love of the Empanadas - a new filling folks.  Black Bean and Sweet Potato Empanadas.  Here it is!

Eaton Inspired Empanada Dough
egg yolk/water for egg wash

1 large sweet potato, skinned and cut into small cubes
1 15oz can black beans, drained and rinsed
1 tablespoon olive oil
1/2 medium onion
1 teaspoon minced garlic (1-2 cloves)
3/4 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon ground or whole-seed fennel
1/4 vegetable broth (more, depending on how dry the mixture gets)
1/2 lime juiced (optional - but delicious!)

Heat olive oil over medium heat.  Add diced onion and saute until translucent, 8-10 minutes.  Add garlic and cook, stirring occasionally for 2-3 minutes.  Add spices and cook until aromatic.  Stir in sweet potato cubes and black beans.  Poor in vegetable broth until it just reaches the top and barely covers the contents.  Add more if needed to prevent over cooking or burning.  Cover and switch to low heat for 15-25 minutes, until potato is tender.  With an immersion blender, fork or hand masher - partially blend the contents of the saucepan.  Depending on how chunky or smooth you want your filling.  We like ours with a little chunk, so ours looked like roughly mashed potatoes.  Stir in lime juice.

Preheat oven for 400 degrees fahrenheit.

Next, role out empanada dough to 1/8" thickness and cut in to 5" circles.  Fill 1-2 tablespoons of filling into the center of dough.  Carefully fold dough, pulling the edges together gently.  Either seal with a fork creating a corrugated finish or over-lap fold.  Egg wash generously and bake in the top and bottom third of the oven for 20-25 minutes.  I swap mine halfway through.  Enjoy!

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