Empanadas

Ingredients

• 4 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp Taco Seasoning
• 1 tsp salt
• 1 cup cold butter or vegetable shortening
• 1 ¹⁄₄ cups ice water
• 1 ¹⁄₂ cups Spiced Sweet Potato Filling for Empanadas
• 2 tbsp vegetable oil
• ¹⁄₂ cup finely diced onion
• 1 tbsp Cinco Pepper Blend
• 2 tsp Louisiana Hot & Spicy Dip Mix
• 2 tbsp tomato paste
• 3 cups diced sweet potato
• 2 tbsp chopped raisins
• 3 tbsp finely chopped green olives (pitted or stuffed)
• 1 tsp Minced Garlic
• 1 cup water
• 2 eggs

Preparation

1. Preheat oven to 375 °F (190° C).
2. Whisk together first 4 ingredients in a mixing bowl.
3. Using a pastry blender, cut butter into dry ingredients until mixture looks ‘crumbly.’ Pour ice water into centre of mixture. Using a fork, stir until mixture comes together.
4. Turn out onto floured surface and knead until flour is incorporated and dough is smooth.
5. Roll dough out to 1⁄8" thick. Use a 3" cutter to cut out circles of dough.
6. Place 2 heaping teaspoons of Spiced Sweet Potato Filling in centre of each round. Fold dough over to make half-moons. Press down gently on the edges, using a fork to seal.
7. Place empanadas on parchment-lined Sheet Pans. Brush egg wash on surface. Use a fork to poke a few holes in tops to allow steam to escape during baking.
8. Bake for 20 minutes.