Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Little Piggy’s Yam Empanadas SHARE VIA: Facebook Twitter PinterestWritten by Christabel Padmore• 4 cups Yam, peeled and cut into ¼” cubes• 1 medium onion, chopped• 2 cloves of garlic, minced• 1 jalapeño pepper, deseeded and minced• 1 tsp salt• ½ tsp black pepper• 1 tsp cumin• 1 Tbsp coriander seed• 1 Tbsp Ancho chilli powder (or similar)• ¼ tsp cinnamon • ¼ tsp all spice• 1 egg (for eggwash)• Cornmeal for garnish• 4 Tbsp Vegetable Oil• One recipe of Empanada Dough (see below) Yields 8-10 empanadas Preheat oven to 350F. In a large mixing bowl add yams and 2 Tbsp of vegetable oil. Toss. Spread yams on a bakesheet and bake until tender (around 15min). While the yams are baking, heat remaining oil in a sauté pan. Add onions, garlic and jalapeño pepper. Sauté at medium heat, until onions are golden brown. Remove from heat and cool. When the yams are cooked, remove from the oven and cool. Add the yam and onion mixture together in a large bowl. Toast seasonings in a dry pan to release oils and enhance flavours. If using whole spices, grind after toasting. Add seasonings to yam and onion mixture and stir. Taste to ensure seasoning is to your taste. Roll out chilled dough on a large flat surface. Using a 5” round cutter, cut out as many pieces of dough as possible. Beat the egg with a fork and set aside for eggwash. Place approximately one ounce of filling on each round. With a pastry brush, anoint each pastry round edge with eggwash, to secure closure. Bring the top and bottom of the pastry round together enclosing the yam mixture. Using your fingers, or a fork, crimp the pastry closed. Repeat until all the mixture is used. Before baking, eggwash the empanada and sprinkle with cornstarch.Bake for approximately 15-18 min at 350F.Cool and serve with mango preserves.(emapandas can be frozen unbaked for up to a month) Dough• 2 1/4 cups unbleached all-purpose flour• 1 1/2 teaspoons salt• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes• 1 large egg• 1/3 cup ice water• 1 tablespoon distilled white vinegar Mix flour with salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size lumps. In another bowl beat egg, water and vinegar with a fork. Add to flour mixture, stirring with a fork until just blended. On a floured countertop, turn out mixture and gather together. Knead gently with heel of your hand once or twice, just enough to bring dough together. Wrap dough in plastic wrap and chill the fridge for at least 1 hour.RecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.