Low Sodium Sweet Empanadas

Total time1 hr 35 min

Prep time40 min

Cook time25 min

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Ingredients

12 servings

For the dough

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) cold unsalted butter, cut into small cubes
6–8 tbsp ice water

For the filling

2 cups mashed sweet potato (about 2 medium sweet potatoes, cooked and mashed)
¼ cup packed brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp vanilla extract
1 tbsp unsalted butter

For brushing

2 tbsp milk
1 tbsp granulated sugar

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2
Drizzle in the ice water 1 tbsp at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. You may need between 6 and 8 tbsp. Shape the dough into a disk, wrap tightly, and refrigerate for 30 minutes.

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