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Empanadas, Sweet Potato and Avocado  (D)
Source: Developed by Chef Helene Kennan, Los Angeles
Yield: 18

1 cup sweet potato/yam, diced
1/2 cup white onion, finely chopped
3 small garlic cloves, minced
1/4 cup olive oil
1/2 tsp. salt
2 ripe Hass avocados, diced and lightly smashed with fork
1/4 cup cilantro, chopped
1 17.3-ounce package of Puff Pastry Dough (two sheets)
1 egg, mixed well with a little water
Salt, to taste
Pepper, to taste

Cook sweet potatoes in a small saucepan of boiling water until just tender, about 2 minutes, drain and set aside.

Sauté onion and garlic in oil in a large sautéing pan over medium heat, until onion is softened, about 3 minutes. Stir in sweet potatoes, and cream ingredients together. Salt to taste. Cool filling completely.

Poblano Cream Sauce
Roast Poblano chiles until completely charred on all sides. Place chiles in paper bag and seal, let stand 10 to 20 minutes until skin peels off easily.

Peel, seed and dice peppers.

Melt butter in skillet over medium heat. Add onion and garlic and sauté over medium heat for 4 minutes. Add heavy cream, bring to simmer and reduce until sauce thickens, about 6 to 8 minutes. Stir in diced chiles and purée in blender. Season with salt and pepper. Cool.

Preheat oven to 425°F. Roll out each puff pastry sheet on floured surface.

Cut each into 9 squares. Place 1/2 heaping tablespoon filling in center of 18 squares. Add small amount of Poblano cream, cilantro and avocado, dividing equally. Brush edges of squares with beaten egg. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges.

Arrange on baking sheet; brush with egg. Bake empanadas until golden brown, about 15 minutes. Serve warm.

Poster's Notes:
For those adventurous cooks who always like to try something unusual, this looks really delicious.

Posted by Judy Sobel

Nutritional Info Per Serving: N/A