Sweet Potato Empanadas With Peas, Rice And Collards

• Empanada Dough
• 1 1/2 cups all purpose flour
• 1/2 cup masa harina
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup ice water
• For everything else:
• 3 smallish sweet potatoes, baked until tender
• 1/3 cup shallots
• 1/3 cup apple, diced
• 1 1/2 teaspoons curry powder
• 1/4 cup raisins
• 2 tablespoons dry sherry
• 2 1/2 tablespoons hulled pumpkin seeds, chopped
• 1/2 teaspoon ground cumin
• 2 bunches collard greens, stems trimmed, washed and chopped into 1 inch strips
• 1 smallish onion, peeled and julienned
• 2 tablespoons vegetable oil
• 2 garlic cloves, chopped
• 2 tablespoons unsalted butter
• 1 cup dried black eyed peas, pigeon peas, or sea island red peas, cooked until tender in water with 2 teaspoons of extra virgin coconut oil
• 1 cup long grain brown rice, or rice of your choice, cooked and kept warm
• 1 tablespoon cilantro, minced

1. Pre heat the oven to 300 degrees. Place a Dutch oven over medium high heat and add 2 tablespoons of butter and 2 tablespoons of oil and when it gets hot add the onion and saute until it becomes tender. Add the garlic, red pepper flakes. Add the collards and turn them until all the ribbons are coated in oil. Put the top on the pot and slide it into the oven. Let them cook for one hour stirring them a couple of times.
2. To make the dough combine the flour, masa, salt and baking powder in the bowl. Add the butter and oil and stir with a sturdy wooden spoon until you have cornmeal looking flour. Add the water and stir until the dough starts to come together. It should be a fairly dry dough. Need the dough until it becomes smooth. Cover it and let it rest for 20 minutes.
3. Cut the sweet potatoes in half and scoop the flesh of the sweet potatoes into a bowl. In a small saute pan over medium heat add a bit of oil to coat the pan and then saute the shallot until it becomes tender. Then add the raisins, apple, cumin and curry. Saute until fragrant and then add the sherry to deglaze the pan. Add the pan ingredients along with the pumpkin seeds to the sweet potatoes. Season with salt and pepper and stir to combine.
4. Cut the empanada dough into 9 equal parts. Flatten each ball and then coat them with a dusting of flour. Roll each ball out into a 6 inch circle. Place 2 to 3 tablespoons onto the circle. Then fold over the dough and either crimp with a fork or do the empanada rope roll. Place them on an ungreased sheet tray.
5. Once you have assembles the empanadas wait until the collards are done. Remove the collards from the oven. Leave the collards to rest with the lid on they will stay plenty hot. Turn the oven to 400 degrees. Once it is to temp, brush the empanadas with milk and bake them for 20 minutes,
6. Combine the hot rice with the beans and stir in the cilantro. Taste and adjust the seasoning adding more coconut oil if necessary to give them a nice coconut flavor. Taste the collards and adjust the seasoning. Plate it, platter it and serve it with hot sauce.

empanada dough, flour, masa harina, unsalted butter, vegetable oil, baking powder, salt, water, smallish sweet potatoes, shallots, apple, curry powder, raisins, sherry, pumpkin seeds, ground cumin, collard greens, smallish onion, vegetable oil, garlic, unsalted butter, eyed peas, long grain brown rice, cilantro

Taken from food52.com/recipes/11537-sweet-potato-empanadas-with-peas-rice-and-collards (may not work)