It is so surprising(and amazing) that in the Marvel universe there is so much crime in New York that nearly every block has its own superhero!
Is it true in real life? How would I know, I have not been to New York or it’s neighboring states! Alright, let out your ‘What!!’ ‘I don’t believe you!’ ‘Why!!’! The truth is we have been planning to visit east coast for three years, THREE YEARS!! We want to follow the fall foliage of New England by driving across rolling hills, farms and vineyard and stop by Ben and Jerry’s factory in Vermont. I have my pinterest board ready, google maps ready with ‘want to go’ list but, BUT the time has never been right. But (the last ‘but) I am not losing hope as I have said this before: 2021 is the year of hope!
Allow me to bring you back to this nutty, spicy and flaky Empanadas (you can call them puff pockets!)
Feel free to substitute black lentils with green lentils, just remember to cook them al-dente. You can serve this with your choice of dipping sauce or just whip up some goat cheese, heavy cream and lime zest. Yum and Yum!
Lentil and Sweet Potato Empanadas
Ingredients
- 1/4 cup black lentils can use green lentils instead
- 1 cup vegetable broth low sodium
- 2 tbsp unsalted butter
- 1/2 cup chopped onions
- 1 jalapeno seeded and chopped
- 1 cup diced sweet potato
- 1 chipotle in adobe sauce
- 1 tsp adobe sauce
- 1/4 cup dry white wine
- salt as per taste
- pepper as per taste
- 1 pack of puff pastry, 2 sheets (I used pepperidge farm frozen puff pastry)
Instructions
- Preheat the oven at 375 F. Line two baking sheet with parchment paper/aluminium foil and set aside.
- Thaw the puff pastry as per the directions on the package.
- In a small sauce pan bring vegetable broth to simmer over medium, stir in the lentils.
- Lower the heat to medium low and cook the lentils covered for 20 minutes. Lentils will be just enough cooked.
- Meanwhile, in a large skillet melt the butter over medium heat. Once the butter starts bubbling add onion and jalapeno. Cook until softened, about 4 minutes.
- Add sweet potato, chipotle and adobe sauce and cook for another 4 minutes. Season with salt and pepper as per taste.
- Stir in the wine and cook until it is evaporated, then add lentils along with any cooking liquid. If there is not leftover liquid in the lentils, add 1/4 cup of water along with lentils.
- Cook until all the liquid is evaporated and the sweet potatoes are tender. Another 3-4 minutes.
- Remove from the heat and let the mixture cool completely.
- Lightly flour the work surface and roll out on puff pastry in to a 12 inch X 12 inch square, cut into 9 equal squares.
- Dip your finger tips in water and run around the edges of the square. Place 1 tablespoon of filling in the one half of the square and bring the other half on the top forming a triangle. Press the edges to seal.
- Repeat the above step for all the remaining squares (and the second pastry sheet).
- Bake the empanadas one baking sheet at a time for 20 minutes, until they are golden brown.
- Serve warm with your choice of dipping sauce.
Video
