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Golden pastry, sweet yam, spicy Chimichurri Verde Olive Oil, and gooey cheese come together in these easy empanadas. The use of premade pastry cuts down on the prep time, and our new Chimichurri Verde Olive Oil brings all the zesty, herbaceous, spicy flavour you could need! Pair it with a vibrant aji verde sauce and you've got a snack that we dare you to eat just one of!
Rated 5.0 stars by 1 users
Snack, Lunch
South American
4-8
30 minutes
50 minutes
Golden pastry, sweet yam, spicy Chimichurri Verde Olive Oil, and gooey cheese come together in these easy empanadas. The use of premade pastry cuts down on the prep time, and our new Chimichurri Verde Olive Oil brings all the zesty, herbaceous, spicy flavour you could need! Pair it with a vibrant aji verde sauce and you've got a snack that we dare you to eat just one of!
Author:Neil Carby
Yam Empanadas
3 Yams
1 Onion
300g Monterey Jack cheese
2 Sheets puff pastry dough
1 Cup cilantro
2 Tbsp. Chimichurri Verde Olive Oil
1 Egg
Aji Verde Sauce
⅓ Cup mayo
3 Jalapeños (or fewer if you want less spice)
4 Cloves garlic
⅓ Cup Parmesan cheese
Juice of 1 lime
2 Cups cilantro
2 Tbsp. Chimichurri Verde Olive Oil
1 Tsp. Salt
Peel and cube the yams, toss in olive oil and salt and pepper. Roast at 400F for 12 minutes.
Remove from oven and add diced onion. Toss to mix, add more oil if necessary. Roast for another 12 minutes.
Remove, then lightly mash the potato and onion in a bowl and let cool completely.
Make the Aji Verde by adding everything to a food processor, mix until smooth.
To the yam mixture, mix in half the cheese, and the remaining cup of cilantro.
Spread out puff pastry dough and cut out 8 circles, about 5 inches wide. Spoon about 1/2 cup of filling in each, as well as a small pinch of cheese.
Fold over, and use a fork to press the seam closed. Poke a hole in the top to let steam out. Finish with an egg wash by beating the egg in a bowl and using a brush to brush each empanada.
Bake at 400F for 20-25 minutes. Let cool slightly before serving with aji verde sauce.
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