Sweet Potato Pie Empanadas


for the dough:

3 cups flour
3/4 cup butter
1/4 to 1/2 cup cold water
tablespoon sugar
pinch salt

for the filling:

2 1/2 cups mashed sweet potatoes (cooled, can be made ahead of time)
2 eggs
1/4 cup (homemade) vanilla bean infused rum (or 1 tablespoon vanilla)
1/2 teaspoon star anise
1/2 teaspoon allspice
1 teaspoon cinnamon

2 eggs beaten
pearl sugar (optional)


Preheat oven to 375. Line two cookie sheets with silipats or parchment. Set aside.

for the dough:

Place all ingredients in a food processor and pulse until a dough forms, adding water as needed. Roll out on to a floured surface until it is about 1/4 inch thick. (you can use a countertop but I love my baking mat and I feel like it is a lot less messy)

for the filling:
Mix by hand or in a mixer, throughly mix together all ingredients. Set aside.


Cut the dough into 3-4 inch rounds (I used an empanada press similar to this one I found in a thrift shop for 25¢ but a large biscuit or cookie cutter works just fine), fill with about 2 tablespoons of filling and seal, brushing a bit of beaten egg around the edge and pinching to seal. You may end up with extra filling, discard or use to make something else.

Arrange on the cookie sheets in a single layer. Brush with egg. Sprinkle with pearl sugar if desired. Bake for 15-20 minutes or until browned and puffy. Cool on a wire rack.

My thoughts:
Since we were doing a Cuban themed Thanksgiving this year, it made sense to forgo the usual pie and make empanadas. Sweet potato pie empanadas are of course not a traditional food by any sense but they sure are good! Matt came up with the filling to give it a slightly Caribbean flavor while still tasting like his favorite kind of pie.
The directions seem long but it really is easy. Feel free to cook the potatoes ahead of time and even to make the dough the day before and they bake up much faster than a traditional pie. I think it would make a great pie alternative on any Thanksgiving table.

 photo coconut-sig_zpsb2fb208a.jpg

Comments are closed.