Sweet Potato & Pork Empanadas

Today is National Empanada Day. I had already posted a recipe for Chicken Empanadas quite a while back. I had some left over barbequed pork ribs and really didn’t want to use rice so I used the sweet potato instead. You could really make these with whatever meat you have on hand, using rice or potatoes as a filler.

Sweet Potato & Pork Empanadas

4 Servings - Serving Size: 1 Wedge

Today is National Empanada Day. I had already posted a recipe for Chicken Empanadas quite a while back. I had some left over barbequed pork ribs and really didn't want to use rice so I used the sweet potato instead. You could really make these with whatever meat you have on hand, using rice or potatoes as a filler.

Ingredients:

  • 1 medium sweet potato
  • 1/8 cup red onion, diced
  • 1/2 can (11 ounce) mexicorn, drained
  • 1 tablespoon fajita seasoning
  • 3/4 cooked pork, chopped
  • 1/2 cup colby jack cheese, shredded
  • 1 egg, beaten

Directions:

  1. Using a fork poke holes in the potato, twice on each side.
  2. Place potato on a microwave safe plate and microwave on high for 6-7 minutes, or until tender.
  3. Let potato cool for 10 minutes.
  4. Slice potato in half lengthwise.
  5. Using a knife, cube the potato while still in the skin. (as shown below)
  6. Using a spoon, scoop out the potato and place it into a medium size bowl.
  7. Add the diced onions, drained corn and fajita seasoning.
  8. Toss lightly with a spoon to blend.
  9. Unroll pie crust onto an ungreased pizza pan.
  10. Spread the potato mixture onto 1/2 of the crust to within 1 inch of the edge of the crust.
  11. Top with meat and sprinkle with cheese.
  12. Carefully fold over the other half of the dough to form a half moon.
  13. Pinch together the edges of the dough to form a seam.
  14. Brush with the beaten egg.
  15. Bake for 15 to 20 minutes or until crust turns a golden brown.
  16. Cool for 5 minutes on pan before slicing into 4 wedges.
http://www.thehungryhoarder.com/2013/04/08/sweet-potato-pork-empanadas/

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