Recipe by Kosher.com Staff

Sweet Potato Pumpkin Empanadas

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Dairy Dairy
Medium Medium
5 Servings
Allergens
1 Hour, 30 Minutes
Diets

Savory empanadas stuffed with a dairy sweet potato and pumpkin squash filling. Yields 15 empanadas.

Ingredients

Dough

  • 2 egg yolks

  • 2–3 tablespoons water

Filling

  • 4.4 ounces ricotta cheese

  • salt

  • pepper

Coating

  • 1 egg, beaten for brushing

  • 1/4 cup nigella and sesame seeds (optional)

Directions

Prepare the Dough

1.

Combine all the dough ingredients in a food processor and pulse until it becomes a cohesive dough.

2.

Wrap the dough in plastic and flatten it. Put it in the refrigerator for an hour.

Prepare the Filling

1.

Preheat the oven to 430 degrees Fahrenheit. 

2.

Transfer sweet potatoes and pumpkin to a bowl with the cheese, salt and pepper and mix.

3.

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.

Prepare the Empanadas

1.

Heat the oven to 350 degrees Fahrenheit. Line a baking pan with Gefen Parchment Paper.

2.

Roll out the dough into a quarter-inch-thick circle and cut out 20 circles with four-inch diameters.

3.

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).

4.

Bake for about 15 minutes until golden brown. Serve hot.

Sweet Potato Pumpkin Empanadas

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