A delicious Argentinian pastry snack perfect for parties
Pre-heat the oven to 200C/180C fan/Gas 6. Bake the sweet potato whole in a hot oven for approximately 1 hour until soft. Cut in half, scoop out the flesh into a bowl.
Add, the cheese, butter, chilli and spring onions, season with salt and pepper and then mash together using a fork.
Grease and line 4 baking sheets. Unfold the sheet of pastry and roll it out a little thinner. Then using an 8cm pastry cutter cut out as many pastry discs as you can get and place them on the baking sheets. Bring together the remaining scraps of pastry, roll them out again to create more.
Dollop a teaspoon of sweet potato filling into the centre of each pastry disc. Then brush around the edges of each circle with a little beaten egg.
Fold each disc in half, pressing the edges together with a fork to make sure they're firmly shut. Then brush them all with egg wash.
Bake in the oven for approx 15-20 mins until golden.
Feel free to use shortcrust pastry for a more authentic empanada!
If you don't have pastry cutters, just use a jar, mug or glass that measures approx 8cm across.
I had lots of filling left, so you can either freeze it to make another batch or it's delicious fried in a pan and then served with a crisp green salad!