Sweet Potato and Brie Empanadas

From spoonuniversity.com, by Julia McKellar
Sweet Potato and Brie Empanadas

Photograph by Julia McKellar

Sweet or savory, when it comes to empanadas the variations are endless. And if you’re a fan of other types of small filled-dough dishes such as dumplings, pierogi, or samosas, then you’ll love this recipe. If you need further convincing (and I doubt you do), simply imagine how unbelievable the warm brie cheese will taste melted into savory, spiced sweet potatoes during that first bite. Just make sure to bake a big batch so you can enjoy them throughout the week. To re-heat, wrap the empanadas in foil and bake them in the oven at 325˚ until warmed through. Pair them with your favorite dipping sauce and suddenly you have a quick weekday meal in mere minutes.

Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour

Servings: 20 to 25 pieces

Ingredients:
4 sweet potatoes, roughly cubed
1 onion, chopped
2 cloves garlic, finely minced
1 package of 7 ounce Brie cheese
2 packs of pie crust dough
1 Tablespoon extra virgin olive oil
1 Teaspoon sea salt
½ Teaspoon cinnamon
½ Teaspoon ground nutmeg

Photograph by Julia McKellar

Photograph by Julia McKellar

Directions:

1. Fill a pot ¾ full with water and set it on your stove to boil. While the water is heating up, peel and cut the sweet potatoes into cubes. Once the water is boiling, place the sweet potatoes into the pot for 10 minutes or until tender.

Photograph by Julia McKellar

Photograph by Julia McKellar

2. Mince the garlic and onion. Add olive oil to a pan on medium heat. Once the oil is hot, add the garlic and onion and sauté for 3 to 5 minutes until fragrant and the onions are lightly caramelized. Then remove the pan from the heat.

Photograph by Julia McKellar

Photograph by Julia McKellar

3. Once you’re able to easily pierce through the sweet potatoes with a fork, drain the pot and transfer the potatoes into a food processor. Add the salt, cinnamon, nutmeg and the cooked garlic and onion, and blend until everything is thoroughly combined and there are no more chunks of sweet potatoes. If you don’t have a food processor, mash the sweet potatoes with a fork, then mix in the other ingredients.

4. Preheat the oven to 350˚F and line a baking sheet with parchment paper.

Photograph by Julia McKellar

Photograph by Julia McKellar

5. Roll out the dough and use a cup to cut out 3 to 4 inch circles. Scoop a spoonful of the sweet potato mix onto each circle and then place a slice of brie on top. Feel free to slice away the white rind if desired.

Photograph by Julia McKellar

Photograph by Julia McKellar

6. Fold the dough of each circle in half and press the edges with a fork to seal the sides together. Don’t worry if it gets messy or if the dough stretches.

Photograph by Julia McKellar

Photograph by Julia McKellar

7. Place the empanadas on the baking sheet and bake them in the oven for 30 minutes or until they are golden.

Photograph by Julia McKellar

Photograph by Julia McKellar

Now the hardest part is waiting for these empanadas to finish because of the tantalizing smell they make while in the oven. However, all your efforts are definitely worth the wait…

Photograph by Julia McKellar

Photograph by Julia McKellar

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