Serves:
4 people
Prep Time:
25 minutes
Cooking Time:
45 minutes
Ingredients
- 2 sheets puff pastry (1 box), defrosted in the refrigerator
- 1 lb sweet potatoes, cooked
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon chipotle chili powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Brave Good Kind Tender Chicken Bars - Hot Honey, diced
- 1 large egg beaten with 1 tablespoon water
- 1 teaspoon kosher salt optional
Instructions
- In a shallow bowl place peeled sweet potatoes and mash with a potato masher until smooth.
- Heat a tablespoon of olive oil in a skillet over medium high heat. Add chopped onions and sauté for 3 to 4 minutes, or until the onions are translucent and slightly golden around the edges.
- Add minced garlic and sauté for another minute.
- Stir in brown sugar, chipotle chili powder, paprika, salt and pepper. Cook for another 30 to 45 seconds till the spices are toasted and onions have caramelized.
- Add the onion mix to the mashed sweet potatoes and mix well.
- Mix in diced Brave Good Kind Tender Chicken Bars - Hot Honey and set aside.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare an egg wash by whisking a large egg with a tablespoon of water.
- Unfold one sheet of the cold puff pastry on a well-floured cutting board. Using a rolling pin, roll the sheet into a rough 12-inch square.
- Using a 5-inch round cookie cutter, cut 4 dough circles from 12-inch square of puff pastry.
- Place two heaping tablespoons of the Brave Good Kind Tender Chicken Bars - Hot Honey/sweet potato filling on each circle, leaving an inch border.
- Brush the edges with egg wash.
- Fold over the dough to create a half circle and seal and crimp the edges by pressing with a fork.
- Repeat with the second sheet of puff pastry.
- Arrange the empanadas on the prepared baking sheet.
- Brush the tops with the egg wash and sprinkle lightly with kosher salt (optional).
- Cut two tiny slits on the empanadas for the steam to escape.
- Bake for 25 minutes or until the tops are golden.
- Serve hot with a drizzle of hot honey and Enjoy!
