Savory empanadas stuffed with a dairy sweet potato and pumpkin squash filling. Yields 15 empanadas.
Sweet Potato Pumpkin Empanadas
- Cooking and Prep: 1.5 h
- Serves: 5
Prepare the Dough
Combine all the dough ingredients in a food processor and pulse until it becomes a cohesive dough.
Wrap the dough in plastic and flatten it. Put it in the refrigerator for an hour.
Prepare the Filling
Preheat the oven to 430 degrees Fahrenheit.
Mix the orange vegetables with salt, Galilee’s Delicacy Silan and cinnamon in a large bowl. Transfer to a greased baking dish and bake for 25–30 minutes until the vegetables are soft and golden. Chill in the refrigerator for 20 minutes.
Transfer sweet potatoes and pumpkin to a bowl with the cheese, salt and pepper and mix.
Prepare the Empanadas
Heat the oven to 350 degrees Fahrenheit. Line a baking pan with Gefen Easy Baking Paper.
Roll out the dough into a quarter-inch-thick circle and cut out 20 circles with four-inch diameters.
Place a heaping tablespoon of the filling into the center of each circle and fold the circle of dough in half over it. Press firmly around the edge to seal and transfer to the baking pan. Brush the top of each with egg and sprinkle with nigella and sesame (if desired).
Bake for about 15 minutes until golden brown. Serve hot.