Digging around in the freezer can result in finding some ingredients to make some fun things like these Sweet Potato Empanadas filled with a dollop of pesto and served with a lime yogurt dipping sauce.
As food lovers we can become collectors of ingredients, like artists needs materials. Do you do this too? Wherever I go, either home or on vacation, I am constantly scouring for something new, or previously ignored. Sauces, frozen foods, unusual fruits and veggies- that sort of thing.
My studio is located in a mostly hispanic neighborhood, which can lend itself to some interesting finds. The markets stock fun things such as guava puree, tamarind blocks, frozen yucca, and several varieties of empanada wrappers.
Wrapping it up
The wrappers are kind of fun to keep around. They stash very well, and are conducive to filling up with any extras you have kicking around the fridge in some small container. A little leftover this or that, bits of cheese, the nubs of some great veggie. Things you hate to go to waste, but not enough to make a main or even side dish. Wrap that goodness into a dough pocket of handheld yumminess and it’s a win every time.
Making wrappers is not all that tough though. If you have the time and/or don’t have access to the premade wrappers you can find my post with two variations of doughs here.
In this case I had roasted off some sweet potatoes that needed cooking and just tossed them, skin and all, into the freezer. I had thought about making gnocchi with them, or even using them to make a dough- but in the end I got a little lazy. And who doesn’t love a hand pie?
The pesto is from a jar- and I feel no shame in that. Believe it or not I get it from Costco and I think it’s really terrific. Cheap too by the time you calculate ingredients, time and head space. To add a little zing I brushed the tops of the hand pies with some roasted garlic oil that I keep in the fridge too. I have a container that I made eons ago that I use to brush pizza crust with, or roasted veggies. The Empanadas are baked in the oven, but that brush with oil gives them that pretty bubbly crust like they were fried.
Sweet Potato Empanadas with Pesto Filling
makes 8
1 package of pre-made empanada wrappers or make your own
2 medium sweet potatoes, baked and mashed
1 clove garlic, grated
salt and pepper to taste
1/2 cup prepared pesto
1 lime, zested
Garlic oil for brushing- optional
Nonfat Greek yogurt
1 tablespoon lime juice
pinch of salt
Directions:
If using frozen wrappers, remove them to defrost about an hour before working with them.
Preheat the oven to 375 degrees and prepare a baking sheet.
In small bowl combine the mashed sweet potatoes, garlic, salt and pepper and mix well.
Lay our the wrappers and add about 3 Tablespoons of sweet potatoes onto each wrapper. Make a dent in the mash and spoon in a dollop of pesto, and sprinkle with most of the zest evenly over each empanada.
Hold in your hand and fold over, and pinch up the sides and either crimp with a fork or roll the edges like I did. It’s a little fiddly, and not easy to get perfect- but who cares? I did not find it necessary to moisten the dough to get it to stick, but if your edges are not staying together you can give those edges a brush with some water to make them sticky.
Place finished pies on the baking sheet and brush with the oil.
Slide the baking sheet into the oven and roast for 30-40 minutes, or until nice and golden brown.
Remove from the oven and set aside to cool. Meanwhile, prepare the yogurt sauce by mixing the yogurt, lime juice and a pinch of zest and salt in a small bowl.
Serve while still warm, or they can be reheated at a later time.
