Empanadas de Camote
El Lonche: The Working Lunch and Midday Sustenance
The secret to an empanada that tastes like it came straight from a South Texas ranch kitchen lies in two profoundly simple moves. First, you don't just mash the sweet potatoes; you cook them down in a pan with dark sugar until they form a dense paste, ensuring your pastry never turns soggy in a lunchbox. Second, you hydrate your dough not with plain water, but with an aromatic tea steeped with cinnamon and anise. It takes zero extra time, requires ingredients you can buy at any strip mall grocery store, and perfumes the entire house with the unmistakable, glorious smell of authentic borderland pan dulce.
Before you start
Preheat your oven to 350°F.
Line a large baking sheet with parchment paper so it is ready when you are done assembling.
Ingredients
- sweet potatoes2 lb
- dark brown sugar1 cup
- cinnamon stick2 large
- anise seeds1 tsp
- water1 cup
- all-purpose flour4 cup
- vegetable shortening1 cup
- granulated sugar1/4 cup
- baking powder1 tsp
- kosher salt1/2 tsp
- white vinegar1 tbsp
- egg1 large
- milk1 tbsp
Method
- 01
Brew the spiced tea for the dough.
In a small saucepan, bring the water, anise seeds, and one cinnamon stick to a boil for one minute, then kill the heat and let it steep while you handle the potatoes.
- 02
Boil and mash the sweet potatoes.
Place the chopped sweet potatoes in a pot, cover with water, and boil for about 20 minutes until fork-tender, then drain and mash them until completely smooth.
- 03
Cook the mashed sweet potatoes into a dense paste.
Transfer the mash to a saucepan over medium heat, add the dark brown sugar and the second cinnamon stick, and cook, stirring constantly, for 5 to 7 minutes until the sugar melts and the mixture pulls away from the sides of the pan. Remove the cinnamon stick and set aside to cool.
- 04
Cut the shortening into the dry ingredients.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt, then work the shortening in with your hands until the mixture resembles coarse, sandy crumbs.
- 05
Hydrate and gently knead the dough.
Strain exactly 1/2 cup of your warm spiced tea, discarding the seeds and stick, and add it to the bowl along with the white vinegar, kneading gently with your hands just until it forms a cohesive ball.
- 06
Portion and press the dough.
Pinch off pieces of dough and roll them into smooth balls about 1 1/2 ounces each, then use a tortilla press or a rolling pin to flatten each into a 4-inch circle about 1/8-inch thick.
- 07
Fill and seal the empanadas.
Place a generous tablespoon of the sweet potato paste in the center, run a wet finger along the inside edge of the dough, fold it over into a half-moon, and crimp firmly with the tines of a fork.
- 08
Vent the tops and apply the egg wash.
Poke the top of each empanada three times with a toothpick so steam can escape without blowing out the seams, then brush lightly with the egg and milk mixture.
- 09
Bake until golden brown.
Transfer to a parchment-lined baking sheet and bake in a 350°F oven for 25 to 30 minutes, letting them cool slightly before eating.
Notes
The magic of vinegar.
A splash of white vinegar in the dough is a classic borderland trick; it inhibits gluten formation, guaranteeing an incredibly tender, flaky crust.
Sourcing traditional sugar.
If you have access to a well-stocked Latin market, swap the dark brown sugar for one grated cup of piloncillo to add deeper notes of molasses and rum.
From Cook Tex-Mex.