Cuisinart FP-14 - Manual (Page 50)

43
ENTRÉES
Makes 35 empanadas
Approximate pr eparation time: 50 minutes, plus 15 minutes
for cooking
Insert the large metal chopping blade into the lar ge work bowl of
the Cuisinart
®
Food Processor . Put the flour, baking powder ,
sugar, and salt into the work bowl and pr ocess for 15 seconds to
sift. Add the butter evenly over the dry ingredients and pulse
until mixture r esembles a coarse meal. Add the egg yolks and
milk, and pulse until mixture for ms a soft dough ball.
Wrap dough ball in plastic and allow to r est while you prepar e
the filling. If not using right away, place wrapped dough in the
refrigerator to use within 1 to 2 days.
Insert the large metal chopping blade into the medium work
bowl. With the machine running, dr op the garlic and jalapeño
through the small feed tube to finely chop. Add the onion and
pepper and pulse to chop. Remove work bowl and reserve.
Put the olive oil into a large sauté pan and place over medium
heat. Once the oil shimmers across the pan, add the onions,
peppers, garlic, and jalapeño. Sauté until vegetables are soft and
fragrant, about 10 minutes.
While vegetables are cooking, r eplace the chopping blade with the
slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the
slices into cubes and add them to the onion mixture with ¼
teaspoon of salt; cook until just tender , about 5 minutes. Stir in the
black beans and spices, including the remaining salt, and simmer
for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to
cool to room temperatur e before filling empanadas.
Assembling the empanadas:
If dough has been refrigerated, allow it to come to r oom
temperature befor e rolling. Roll the dough on a flour ed surface to
¹∕
8
-inch thick. Using a small plate, about 4 to 5 inches in diameter
as a guide, cut circles into the dough. Fill each cir cle with about 2
tablespoons of filling. Fold the circle in half, enclosing the filling,
leaving an inch space from the filling to the edge of the dough. T o
close the empanada, start with one end and fold the corner in
towards the center of the cir cle, as if you were folding a dog-ear
corner . Continue making overlapping folds, creating a crimped
effect, in the same dir ection until you reach the opposite cor ner. Fold the last fold under neath the
empanada to seal it.
Continue with the remaining empanadas.
Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready
to pan fry. T est oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately , the
oil is ready . Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well
browned and cooked thr ough. Remove empanadas with tongs and drain on a paper towel-lined baking
sheet. If desired, r eserve empanadas in a 200°F oven until ready to serve.
Nutritional information per empanada:
Calories 170 (34% from fat) | carb. 23g | pro. 5g | fat 6g |
sat. fat 3g | chol. 39mg | sod. 376mg | calc. 40mg | fiber 2g
These empanadas are delicious served with guacamole,
salsa fresca, and sour cr eam.
SWEET POTA TO AND BLACK BEAN EMPANADAS
D
OUGH
:
5
CUPS UNBLEACHED
,
ALL PURPOSE FLOUR
1½
TABLESPOONS BAKING
POWDER
1¼
TEASPOONS GRANULATED
SUGAR
1¼
TEASPOONS KOSHER SALT
½
CUP PLUS
2
TABLESPOONS
UNSALTED BUTTER
,
CUT INTO
SMALL CUBES
5
LARGE EGG YOLKS
1¼
CUPS WHOLE MILK
F
ILLING
:
3
TO
4
GARLIC CLOVES
2
JALAPEÑO PEPPERS
,
SEEDED
1
MEDIUM ONION
,
CUT INTO
1-
INCH PIECES
1
RED BELL PEPPER
,
CUT INTO
1-
INCH PIECES
1
TABLESPOON OLIVE OIL
1
LARGE SWEET PO TATO
1½
TEASPOONS KOSHER SALT
,
DIVIDED
2
CANS
(
EACH
20
OUNCES
)
BLACK BEANS
2
TEASPOONS CHILI POWDER
1
TEASPOON PAPRIKA
½
TEASPOON GROUND CUMIN
¼
TEASPOON GROUND
CINNAMON
1
TEASPOON FRESH LIME JUICE
¾
CUP COOKED CORN
½
CUP VEGETABLE OIL FOR
COOKING THE EMPANADA