Cheesy Sweet Potato Poblano Empanadas
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup masa harina
- 1 tsp kosher salt
- ½ tsp paprika
- ½ tsp black pepper
- 4 oz (1 stick) cold unsalted butter, cut into small (about ¼-inch) cubes
- 1 large egg
- ½ cup cold water
- 2 medium-sized sweet potatoes, peeled and diced
- 2 poblano peppers, roasted, peeled, deseeded, and diced
- ½ onion, diced
- 6 oz Oaxaca cheese, shredded or cubed (feel free to add more if desired)
- 3 cloves garlic, minced
- 1 tbsp salt (adjust to taste)
- 1 tbsp paprika
- 3 tbsp oil
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