Sweet potato and cheddar empanadas with coriander salsa

snack · ⏱ 80 min · 12 portions · 35.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v5 · rb0e705f985 20260727Z1751 49.3 ml lime juice 300 g sweet potato 1 piece green pepper 1 piece egg 2 tsp nigella seed fine sea salt to taste pulse the dough ingredients until dough comes together ⏳ bring together the dough, shape into a round, and refrigerate until cold and firm 🔥 preheat the oven to 190°C ⏳ mix salsa ingredients and marinate 🌀 mix sweet potato filling with oil, spices and salt 🔥 ⏱ 10 min roast sweet potatoes 🔥 add green peppers and roast for 10 more minutes ⏳ combine roasted vegetables and cool in fridge 🍽 take dough out, roll to 35-40 cm circle, and stamp 12 circles ⏳ ⏱ 1 h refrigerate pastry discs 🌀 mix filling with spring onions, cheddar and lime juice 🌀 assemble empanadas by placing filling, brushing egg edge, folding and sealing ⏳ ⏱ 30 min refrigerate shaped empanadas 🍽 decoratively seal with a fork, brush tops with egg and sprinkle nigella seeds 🔥 ⏱ 20 min bake at 200°C until golden and cooked through ⏳ ⏱ 10 min cool before serving Sweet potato and cheddar empanadas with coriander salsa 250 g plain flour 1½ tsp caster sugar 200 g unsalted butter 75 ml ice-cold water 1 tbsp olive oil 1 tsp cumin seed ½ tsp allspice ½ tsp cinnamon 60 g spring onion 120 g cheddar cheese 15 g coriander 7.5 pieces red onion 0.5 pieces jalapeno plain flour, caster sugar, unsalted butter, ice-cold water 16 ml 150 g olive oil, cumin seed, allspice, cinnamon green pepper spring onion, cheddar cheese 16 ml lime juice coriander, red onion, jalapeno 8 ml 150 g sweet potato 0.5 pieces egg 0.5 pieces egg nigella seed
http://flowcooking.food/en-us/recipe/440/sweet-potato-and-cheddar-empanadas-with-coriander-salsa/