We are OBSESSED with the empanadas at The Rose in South Park, so we decided to see if we can create a delicious variation inspired by San Diego’s best natural wine bar!
Heat 2 TBSP of EVOO in your pan and fry up the sweet potatoes until they’re tender, yet crispy on the outside. Next, add the other 2 TBSP of EVOO and add in your onion greens, kale and garlic. Once those have cooked down, add your mushrooms and sautee for 3-5 minutes until the whole mixture is tender. Season with salt and pepper.
Once cooked, transfer to a small mixing bowl and let cool.
Once filling has cooled, stir in Greek yogurt and goat cheese.
Set aside in fridge until ready to use.
For dough:
In a food processor, mix the flour and salt. Next, add the butter and pulse. Add the egg and milk in small increments and continue to pulse until a clumpy dough forms. You can do this whole process by hand too.
Split the dough in 2 halves. Roll out the dough into thin sheets and cut out round disk shapes (I used a cereal bowl). You should get 12-15 depending on the size of your cut out.
Next, fill your dough with a spoonful of your mixture, fold in half and press together with a fork to seal it. Repeat until all ingredients have been used.
Optional: if you want your empanadas to have a nice gold finish, brush them with an egg wash— one egg plus some water.
Place on a baking sheet and bake for 25 minutes at 375.
Notes:
Have fun and fill this with whatever inspires you!
