Johnny Prep's sweet potato and spinach empanadas - FOX 29 News Philadelphia | WTXF-TV

Johnny Prep's sweet potato and spinach empanadas

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

Serving Size: 6
Preparation Time: 30 minutes
Baking Time: 30 minutes
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!

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