Sweet Potato and Chicken Empanadas

Sweet Potato and Chicken Empanadas

By Greg Published: February 16, 2012



    1. Peel and chop sweet potatoes into ½ inch cubes. Toss with olive oil, salt & pepper. Roast at 350 until soft, about 20 minutes.
    2. Heat 2 T olive oil, add spices and cook 2 minutes. Add onion and garlic, cooking until soft. Add chicken and cooked sweet potatoes.
    3. Thaw the puff pastry sheets and cut each in half.
    4. Spoon in as much filling as you can and still fold the top over, pressing the edges together.
    5. Bake at 350 20-25 minutes until browned.

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