For the dough
- In a large bowl, whisk together the flour and salt. Add the cubed butter and cut in with a pastry cutter or two knives until it resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Add it to the flour mixture, and stir until just combined. The mixture will look pretty rough and shaggy. Knead gently a couple times, just enough to bring the dough together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
For the filling
1 Tbsp olive oil
1 small sweet potato, finely diced
1 small red pepper, finely diced
1 ½ cup sweet corn kernels
2 scallions, chopped
salt, to taste
pepper, to taste
6 oz goat cheese
4 oz cream cheese
2 Tbsp chopped parsley
- Heat the butter and olive oil in a skillet over medium heat. Add the sweet potato and sauté until just starting to get golden. Add the bell pepper and corn and cook until tender, about 5-8 minutes. Turn off the heat and stir in the scallions. Season with salt and pepper, to taste. Allow to cool for a few minutes. The mixture can be warm, but not piping hot.
- In a bowl, add the goat cheese, cream cheese, parsley, and vegetable mixture. Stir well and taste again for salt and pepper.
- When you’re ready to assemble the empanadas, preheat the oven to 400 degrees F. Divide the dough into 12 equal pieces. On a lightly floured surface, roll out each piece into a 5-inch circle (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).
- Spoon about 2-3 tablespoons filling into the center of each round, and fold it in half. Crimp each empanada closed or press with a fork. Transfer the empanadas onto a baking sheet lined with parchment paper. Lightly brush each empanada with egg wash and bake for about 30 minutes, or until golden. Cool for five minutes and serve!
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