Johnny Prep's sweet potato and spinach empanadas - Chicago News and Weather | FOX 32 News

Johnny Prep's sweet potato and spinach empanadas

Posted: Updated:

(WJBK) -- Get this recipe courtesy of Johnny Prep. Learn more about him at johnnyprep.net.

Serving Size: 6
Preparation Time: 30 minutes
Baking Time: 30 minutes
 
Ingredients:
2 cups flour (plus some bench flour)
2 tsp  salt
2 Tbsp. sugar
2 tsp. baking powder
1/2 cup lard or vegetable shortening
1/3 cup water, really cold
1 sweet potato
2 cups Spinach, cooked, dried, and chopped
1 whole egg
1 egg yolk
1 Tbsp. cream
 
1. Prick sweet potato with a knife and place in 400 degree oven.  Back until soft to the touch, about 30 minutes.  Remove from oven and let cool.
 
2. Peel potato and mash with a fork.  Stir in chopped spinach and season with salt and pepper to taste. Set aside.
 
3. Sift flour, salt, sugar, and baking powder into a large bowl and stir to combine.  Add in lard and start squeezing the flour and lard together between your fingers.  Keep doing so until all the fat looks like flattened pebbles.  Be patient!
 
4. Bring dough together on a counter or cutting board sprinkled with flour. Keep folding it over and then flattening it until it forms a single ball.  DO NOT OVERWORK THE DOUGH.  Flatten into a disk and wrap in plastic wrap.  Let rest for ten minutes.
 
5. Place dough back on floured surface and roll it out until it is 1/8 of an inch thick or less.
 
6. Using either a round mold or  a bowl wiith thin deep walls, cut dough into circles that are about 4 inches in diameter.
 
7. Place 1 to 2 tablespoons of filling mixture in middle of circle.  Brush one half of the edge of the dough with water.  Fold the other half over the filling mixture and gently squeeze the edges down.  Take a fork and seal around the edge making a decorative pattern.
 
8. Mix the egg, egg yolk, and cream together in a bowl until smooth.  Brush egg wash thoroughly all over top of empanada.
 
9. Bake in 375 degree oven for 30 minutes or until down is nice and golden brown.
 
Comments: This is a great side dish a beautiful vegetarian main course.  Goes really well with Turkey Gravy or Sweet Potato Eggplant Gravy!

  • Recipe Collection

  • Friday, May 24 2013 9:35 AM EDT2013-05-24 13:35:12 GMT
    A Midwest mom and Petoskey, Mich. native, Amy Hanten, is "The Cooking Mom." Her brand new cookbook, The Cooking Mom Cooks Up Memories is filled with more than 170 recipes.
    A Midwest mom and Petoskey, Mich. native, Amy Hanten, is "The Cooking Mom." Her brand new cookbook, The Cooking Mom Cooks Up Memories is filled with more than 170 recipes.
  • Friday, May 24 2013 8:49 AM EDT2013-05-24 12:49:44 GMT
    Southern Chef, The Divine Dixie Deva, Kathryn Pierce-McAllister, brings her southern charm and cooking to FOX 2. You can check out her cook book by clicking here Her southern fried chicken recipe is
    Southern chef, The Divine Dixie Deva is getting you ready for your next picnic with her authentic southern fried chicken recipe.
  • Friday, May 24 2013 8:39 AM EDT2013-05-24 12:39:59 GMT
    Crave Restaurant & Sushi Bar's new additions to its menu include Mediterranean Sea Bass, Braised Short Ribs of Beef, and a burger bar featuring burgers served on Hawaiian, pretzel, or sesame buns. Gracing
    Crave Restaurant and Sushi Bar in Dearborn has made some exciting and additions to it's menu.
Powered by WorldNow

205 N. Michigan Avenue
Ground Floor
Chicago, IL 60601
Station Operator: (312) 565-5532
Newsroom: (312)565-5533

Didn't find what you were looking for?
All content © Copyright 2000 - 2013 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices