Empanadas de Camote are our favorite Mexican pan dulce (pastry). After years of trying different doughs, from cream cheese and butter dough that was delicious but fell apart, to yeast dough that reminded us of Rio Grande valley empanadas,, I hit the jackpot with modified pie dough! Easy to make and easy to use, light and tasty!
Makes 8 large empanadas
1 cube cold salted butter
1 Tb frozen shortening (Crisco)
3 Tb granulated sugar
2 Tb brown sugar
1 2/3 cups all-purpose flour, divided into 1 cup and 2/3 cup
1/2 tsp Kosher salt
1/2 tsp baking powder
1/2 tsp cinnamon
1 Tb half and half
1 large egg
1 tsp vanilla extract
1 tsp apple cider vinegar
1 large yam, baked for an hour and 20 minutes until super soft, peeled and smashed
1 Tb brown sugar
1/2 tsp cinnamon
A couple of shakes pumpkin pie spice
A few more shakes nutmeg
2 Tb half and half
Reserved egg and cream mixture
A pinch of coarse demerara sugar to decorate
Sift 1 cup of the flour together with the other dry ingredients into a food processor, and pulse a few times to mix.
Slice butter and shortening into small pieces. Stir gently into the flour with a fork, so they separate and are coated with flour.
Pulse until butter and flour become a paste.
Break up the dough with a knife and then add the rest of the flour and pulse just a few times so that the flour-coated butter pieces range from from pea-sized to crumbles. Empty processor into a medium-large mixing bowl.
Whisk together egg, cream, and vanilla in a smaller bowl. Set aside 2 Tb to brush on the empanadas.
Add the vinegar to the butter and flour mixture along with 1 Tb of the liquid mixture. Toss with a fork and add more liquid, a little at a time until it’s just moist enough to squeeze with your hands to form a large piece of dough. The dough should not be too dry with cracks nor should it be sticky.
Form dough into a round shape, wrap in plastic wrap and refrigerate for an hour or more. This allows the dough to resist shrinkage. If you leave it overnight, let it sit for at least half an hour to soften before rolling.
Form into balls that fit in your hand and place each ball between plastic wrap. Roll each ball in a circle. Dough should be about 1/4 inch thick and 6 inches diameter. Put a 6″ diameter bowl over the dough like a cookie cutter and peel away the excess dough so the circle will have smooth edges. You can also roll out 1/3 of the dough at a time and cut out 2 circles from each piece. Refrigerate the dough circles for 1/2 hour or more.
Mix the brown sugar, spices and cream into the yam.
Whip the yam mixture until smooth.
Preheat oven to 400′
Scoop a ball of yam mixture (about 2 – 3 TB) into the dough circles. Dip your finger in water and moisten the edges.
Hold the empanada in your hand. Starting in the center and working your way to the edges, fold dough over to make a half moon. If there’s room for more filling, add it a little at a time before you seal the last edge.
Crimp to seal using your thumb and forefinger, starting at the middle and working your way to the edges.
To make pretty repulgues, fold over the triangular edge of the empanada, then fold the next triangle, continuing all around the edges. Fold the last triangle under. This takes patience and lots of practice!
Brush with reserved egg wash using a pastry brush or your finger. Sprinkle with demerara sugar.
Bake at 400′ for 20 minutes until golden brown