Sweet Potato Goat Cheese Empanadas

Adapted from: Sprouted Kitchen

• Stuffing:

• 3 sweet potatoes

• 1 Tbsp. extra virgin olive oil

• 1 tsp. sea salt

• 1 tsp. cinnamon

• 3 cloves garlic, finely minced

• 1 scallion, (white component) finely minced

• 1/2 Granny Smith Apple- chopped

• 1 Chicken Sausage link- chopped

• 1 tsp. smoked paprika

• 1 tsp. ground nutmeg

• 2 Tbsp. chopped sage 

• 2 Tbsp. chopped parsley

• 2 Tbsp. chopped cilantro

• 2 Tbsp. chopped thyme

• 5 oz. goat cheese

• egg wash (1 egg and a splash of water, well whisked)

Dough:

2 cups flour

1 1/3 cup unsalted butter

1 tsp. salt

1 beaten egg

3 tb yogurt

*Preheat the oven to 425.

Flour: (Adapted from Give Me Flour)

1. Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender until the mixture resembles coarse meal.  You want to keep some visible pieces of butter.

2. Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.

3. Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough.

4. Keep mixing. The dough should get together quickly and if it doesn’t happen, add one more tbsp of yogurt.

5. Don’t worry about spots, visible pieces of butter and stripes of cream; they are a good sign.  Press to form a ball, cover with plastic film and keep on the fridge for at least 15 minutes.

Stuffing:

1. Skin and cut the sweet potatoes into cubes. Drizzle it with the olive oil. Sprinkle it with salt and cinnamon and roast for about 45-50 minutes, or until the cubes are very soft. Remove and let it cool completely.

2. While the potatoes are cooking, saute the garlic and scallions in a bit of olive oil until just browned. About 8-10 minutes.

3. Once the potatoes are cool to the touch, toss into a mixing bowl. Add chopped apple, sausage, a pinch of salt, the paprika, nutmeg, the sauteed garlic, scallions and the green herbs. Use the back of a fork and mash everything together well.

4. Turn the oven down the 350'. Prepare a parchment lined baking sheet. Roll out the dough to about 1/8'' thickness on a floured work surface and press out the circles for your empanadas. You can use 4'' cutters for small ones, or 6-8'' for a larger size. Leaving plenty of space around the edge, put a dollop of the potato mixture in the center, followed by a dollop of cheese, and fold the circle over. Press the edge with your finger to seal and then press along the edge with the tins of a fork. 

5. Lay the empanadas on the baking sheet and brush the tops with the egg wash. Bake for 30 minutes or until just golden. Enjoy!

Homemade Spiced Granola-Goodness

Nothing better than a hint of sweetness, crunch, and protein? Especially tasty on yogurt and fruit!

1. Pre-heat oven to 375 degrees

2. Toast oats, chopped nuts, and seeds in the oven for about 10 minutes

3. Meanwhile, warm the maple syrup, water, and vanilla extract and stir to combine

4. Once the oats have been toasted, remove from the oven and toss with spices.

5. Pour warmed maple syrup mixture onto oats and stir well.

6. Spread mixture onto greased baking sheet and bake for 25-30 minutes or until golden brown.

7. Let the mixture cool on the baking sheet until crunchy, then mix the dried fruit.

8. Enjoy!! Great as jarred gifts or on top of yogurt and fruit.

Homemade Parfaits

Greek Yogurt, fresh Blueberries, homemade granola goodness- tasty and refreshing.

Next attempt is to make the yogurt myself!