Sweet Potato and Black Bean Empanadas

Ingredients

• 1 teaspoon ancho chile powder 
• 1 cup black beans canned rinsed drained
• 0.3 cup canola oil 
• 1 tablespoon cider vinegar 
• 1 tablespoon cumin seeds 
• 1 large eggs lightly beaten
• 1  egg white lightly beaten
• 2 cups flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup green onions chopped
• 0.5 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 1  poblano chile 
• 1 cup sweet potatoes cooked mashed
• 0.3 cup water cold

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• aluminum foil
• broiler
• measuring cup

Directions

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
2. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk.
3. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
4. Preheat broiler.
5. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes.
6. Place in a paper bag; close tightly.
7. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
8. Preheat oven to 40
9. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly.
10. Place cumin in a clean spice or coffee grinder; process until ground.
11. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
12. Divide dough into 10 equal portions, shaping each into a ball.
13. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal.
14. Place empanadas on a large baking sheet coated with cooking spray.
15. Cut 3 diagonal slits across top of each empanada.
16. Bake at 400 for 16 minutes or until lightly browned.