My mom gave me her recipe for empanadas. I doubled the dough recipe and made it in my food processor, per her recommendation. Instead of the traditional beef-onion-potato-raisin filling, I made a sweet potato version.
6 cups Gold Medal All-Purpose flour
0.5 cup sugar
1.5 cups water
1 cup butter (cut into small cubes)
1 log goat cheese
1 can mild green chilies (next time I would roast two poblano peppers to get better flavor)
1 package bacon, cooked in the oven and chopped into small pieces (save bacon fat to cook the filling)
Penzeys Old World seasoning (paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary)
6 cloves garlic, minced
1/2 a large onion, diced
3 sweet potatoes, diced
1 beaten egg (for egg wash)
1. Mix dough ingredients in food processor and form into a large ball. Cover with plastic wrap and let sit for about 30 minutes.
2. Cook the garlic and onion in bacon fat for 1-2 minutes. Mix in the sweet potatoes and cook for about 15 minutes. Add the bacon bits, seasoning, and green chilies. Let cool.
3. Roll out dough circles about 5 inches in diameter (from small handfuls of dough).
4. Place 1 or 2 heaping tablespoons of filling onto the rolled-out dough. Top with a few crumbles of goat cheese.
5. Fold the dough circle over to start forming the empanada. Press fork along the curved edge to create a border.
6. Bake at 375 degrees for 25 to 30 minutes. After 15 minutes, brush empanadas with beaten egg for coloring, then put them back in the oven to finish baking.