Festive Sweet Potato and Avocado Empanadas with Holiday Poblano Cream Sauce

Get Started

Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 (17.3 oz) package of puff pastry dough (two sheets)
• empanada filling (see recipe below)
• poblano cream sauce (see recipe below)
• 1/2 cup cilantro, chopped
• 2 ripe, fresh avocados, halved, pitted, peeled, diced and mashed lightly
• 1 egg, mixed well with a little water

• For Empanada Filling

• 1 1/2 cups sweet potato, diced
• 1/4 cup onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp. salt (or to taste)

• For Poblano Cream Sauce

• 1 poblano pepper
• 1 Tbsp. butter
• 1/4 cup onion, finely diced
• salt and pepper (to taste)
• 1 garlic clove, minced
• 2 cups heavy cream

Instructions:

1. Empanada Filling Preparation:

2. Cook sweet potatoes in a small saucepan of boiling water until just tender, about 2 minutes, drain and set aside.
3. Sauté onion and garlic in oil in a large sauté pan over medium heat, until onion is softened, about 3 minutes.
4. Stir in sweet potatoes. Salt to taste. Cool filling completely.

1. Poblano Cream Sauce Preparation:

2. Roast poblano chile until completely charred on all sides.
3. Place chile in paper bag and seal, let stand 10-20 minutes until skin peels off easily.
4. Peel, seed and dice peppers.
5. Melt butter in skillet over medium heat. Add poblano chile, onion and garlic. Sauté over medium heat for 2-3 minutes.
6. Add heavy cream, bring to simmer and reduce liquid by half until sauce thickens. Season with salt and pepper. Cool.

1. Prepare Empanadas:

2. Preheat oven to 425 degrees F.
3. Roll out each puff pastry sheet on floured surface. Cut each into 9 squares.
4. Place 1/2 heaping tablespoon filling in center of 18 squares. Add small amount of Poblano Cream Sauce, cilantro and avocado, dividing equally.
5. Brush edges of squares with beaten egg.
6. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges.
7. Arrange on baking sheet
8. Brush with egg. Bake empanadas until golden brown, about 15 minutes. Serve warm.