Mmmm Mmm Empanadas

Last year, I edited a cookbook called Thrown Out of An Italian Kitchen: Recipes from Sweet Basil. Writer Dave Becker, owner of Sweet Basil, an eclectic Italian bistro in Needham, Massachusetts, includes recipes that reflect his take on old favorites as well as his spin on dishes inspired by international cuisines. One of these recipes is Pear and Turnip Empanadas. Let me tell you that, like all the tasty-tidbits in the cookbook, this one does not disappoint. However, a few weeks ago, when shopping for the two basic ingredients, I was met with a selection of root vegetables, none of which were spelled t-u-r-n-i-p as well as a pile of rock-hard pears. What do do? I'd already committed to preparing empanadas, so I needed to brainstorm a plan B. I began to think of different flavor combinations that tickle my fancy. Here is the result.

Spicy Sweet Potato, Caramelized Onion, and Gorgonzola Empanadas

2 large sweet potatoes, peeled and cubed
3 tablespoons butter
2 tablespoons agave nectar (see Note)
2 tablespoons Wesley's Cajun seasoning (recipe posted)
1 large yellow onion, sliced thin
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh cracked salt and pepper
8 ounces stinky Gorgonzola cheese, crumbled
20 empanada shells (available in the Goya area of the frozen foods' section)
Vegetable oil, for pan-frying the empanadas
1 cup creme fraiche or sour cream
1 teaspoon white truffle oil

First, prepare the sweet potato mash
In a large pot, boil the sweet potatoes until tender. Allow to cool for a moment or two, transfer to a large bowl, and mash the hell out of them. Stir in 2 tablespoons of the butter, 1 tablespoon of the agave nectar, and the cajun seasoning). Taste and add more seasoning, if you so desire. Set aside

Second, caramelize an onion
In a large skillet, heat the oil and melt the butter over moderate heat. Place the onion in the skillet, separating the rings in order to make sure they are evenly cooked. Saute for 10 minutes, or until the onions are softened and beginning to brown, tossing periodically to prevent burning. Add the remaining tablespoon of the agave nectar and 1/3 cup water. Continue cooking until the liquid is reduced, and then add the balsamic vinegar. Continue cooking for 5 minutes, until the balsamic is reduced to a syrupy consistency. Remove from the heat and season to taste with salt and pepper.

Third, assemble the empanadas
Arrange the empanada fillings assembly-line style on a work surface in the following order: shells, sweet potato, caramelized onion, and Gorgonzola. Also arrange a small dish of water for sealing the empanadas in the work area. Spoon about a tablespoon each of sweet potato, onion, and Gorgonzola on one-half of each shell, pinch shut, and seal with some water.


Working in stages, heat 2 tablespoons of vegetable oil in a large skillet over moderate heat. Place as many empanadas as can be accommodated in the skillet, and then fry each side for 5 minutes, until golden brown. Transfer the pan-fried empanadas to dry paper towels.

Twenty minutes before serving, place the empanadas in an oven preheated to 300º. Baked for 10 to 15 minutes, until hot.

Meanwhile, combine the creme fraiche or sour cream with the truffle oil to prepare a topping.

Finally, serve the hot empanadas with the topping and await the oohs and ahhs of satisfaction.

Note: I use agave nectar because it is low on the glycemic index, a factor that has recently become important in the Guernsey Garden Kitchen. However, it can easily be replaced with brown sugar or honey if you don't happen to have this buzz-word ingredient stocked in your pantry.