1medium sweet potatopeeled and minced into small pieces
½cupwater
1TBSPtomato paste
¼cupchopped cilantro
10ozspinach
2packages refrigerated pizza crust
1egg
2cupsshredded Oaxaca cheese
Instructions
In a large skillet over medium-high heat, warm up the olive oil.Sautee the onion until translucent.Add in the ground beef and cook until no longer pink, stirring occasionally.Drain off any excess fat.Add in the garlic, mild chili powder, salt, bay leaves, golden raisins, sweet potato, water, and tomato paste and simmer for 10 minutes.Stir in the spinach and cilantro and remove from heat.Preheat the oven to 325F.Unroll the pre-packed pizza dough crust and cut out 6″ circles from the dough.In a small dish, whisk up an egg with 1 tsp of water.Place some of the ground beef mixture into one half of a dough circle, and top with a sprinkle of shredded cheese.Brush some of the egg wash onto the edge of half the circle of dough, and then fold over to create a pocket.Use a fork to smooth the edges together.Repeat with remaining dough circles.Use a sharp knife to poke a few holes into the tops of the empanadas.Brush the tops with the remaining egg whites.Bake for 15 minutes.Enjoy!
Notes
You will probably have some leftover filling! Store leftover meat and empanadas in an air-tight container in the fridge for 1-2 days.