Sweet Potato, Chorizo, & Caramelized Onion Empanadas

I first have to start this post with the introduction of my NEW cutting board that my fathers amazing girlfriend (whom we call “prinnie”) personally made me. I was completely blown away when it came in the mail, and couldn’t believe she made it by hand. I had been complaining that I couldn’t find the right cutting board anywhere, so her solution was to just make one! Pretty inspiring- you really can learn to make anything if you put a little time and love into it. THANK YOU Prinnie!! She is now selling them on her new website for others to enjoy as well!

Ingredients:
1 box pie dough (or homemade if you have time!)
1 large sweet potato, peeled and cut into large chunks
1 tablespoon melted butter
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small white onion, thinly sliced
1 garlic clove, minced
3/4 cup manchego cheese, shredded
Smoked paprika for topping
Salt and pepper, to taste
1 egg, beaten (for egg wash)

Start by preheating the oven to 400 degrees.

Toss the sweet potato in some olive oil and roast on a baking sheet lined with parchment paper for 30 minutes or until fully cooked. Once it’s done, mash it in a bowl with the butter, cumin, cinnamon, and salt and pepper. While the potato is cooking, get the rest of the fillings ready to go. Add a tiny bit of olive oil to a pan and brown the chorizo, then set it aside in a bowl with a paper towel to drain the fat. In the same pan, cook the onions in the leftover sausage drippings until golden brown and caramelized. Toss in the minced garlic and cook for an additional minute or two.

On a floured surface, roll the dough out so it is 1/4 of an inch thick, then cut 5 to 6-inch round circles (I simply used a bowl to make my circles) Place a tablespoon of sweet potatoes on one half of the circles, then add a scoop of chorizo, followed by some caramelized onions, and pinch of cheese. Don’t fill them too much that they are hard to close! Brush edges with a little egg wash and fold the dough over, pressing the edges down with a fork. Cut a little sliver into the top of each pie, this will help them vent while cooking. Brush the tops of the empanadas with some egg wash and sprinkle with a small pinch of smoked paprika. Bake until crust is golden, about 12-15 minutes. Remove from oven and let cool slightly before serving. Enjoy!

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Blueberry Lemon Hand Pies


Who doesn’t love a perfectly sized pie that fits right in your hand? I got some beautiful blueberries in my CSA last week and decided to make some mini hand pies to bring into the office, and to my lovely sister who just had her first baby! She deserves a million pies. It’s been in the 90s here all week so I was lazy and used frozen pie dough that I thawed to cut my kitchen time down a little. They are very easy to make and absolutely delicious! I found that they keep for about 2 days, but not much longer as the crust gets soft from the moisture. Best to store in an airtight container, but make sure they are completely cool before putting them away.

Ingredients: From Bon Appetit magazine (makes 12)
2 boxes 9 inch pie crusts, defrosted
4 cups fresh blueberries, rinsed
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 cup sugar (I thought this was a bit much and would use a little less next time)
1/2 teaspoon kosher salt
1 egg whisked with 1 tablespoon water
Raw sugar for dusting
All-purpose flour, for dusting

Heat oven to 375 degrees. Mix together the blueberries, sugar, salt, lemon zest and lemon juice. Flour your surface as well as the rolling pin. Take your thawed dough and shape it into a ball, sprinkle well with flour. Roll dough into (2) 15×12 inch rectangles (I could only get mine into a square!) and cut 6 inch smaller rectangles either with a knife or pastry cutter. Brush edges of each rectangle with water and scoop about a tablespoon of the blueberry mixture into the center. Fold in a diagonal and seal edges with a fork. Brush with the egg wash, sprinkle with raw sugar, and slit a hole in the top. Transfer the pies to a cookie sheet lined with parchment paper. Place in oven for 35-45 minutes until golden brown. The blueberry juice will leak as it cooks. Once finished, transfer to a wire rack.