Ingredients:

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

assembly:
2 eggs beaten
pearl sugar (optional)

Directions:

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.

assembly:

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: