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1
For the dough: In a large bowl, whisk together the flour and salt.
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2
Add the cubed butter and cut it in with a pastry cutter or two knives until it resembles coarse crumbs.
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3
In a small bowl, beat together the egg, water, and vinegar.
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4
Add it to the flour mixture, and stir until just combined.
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5
The mixture will look pretty rough and shaggy.
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6
Knead gently a couple times, just enough to bring the dough together.
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7
Wrap the dough in plastic, and refrigerate for at least 1 hour.
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8
For the filling: Heat the butter and olive oil in a skillet over medium heat.
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9
Add the sweet potato and saute until just starting to get golden.
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10
Add the bell pepper and corn and cook until tender, about 5-8 minutes.
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11
Turn off the heat and stir in the scallions.
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12
Season with salt and pepper, to taste.
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13
Allow to cool for a few minutes.
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14
The mixture can be warm, but not piping hot.
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15
In a large bowl, add the goat cheese, cream cheese, parsley, and the cooled vegetable mixture.
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16
Stir well and taste again for salt and pepper.
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17
When youre ready to assemble the empanadas, preheat the oven to 400 F. Divide the dough into 12 equal pieces.
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18
On a lightly floured surface, roll out each piece into a 5-inch circle (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).
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19
Spoon about 2-3 tablespoons of the filling into the center of each round, and fold it in half.
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20
Crimp each empanada closed or press the dough seems together with a fork.
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21
Transfer the empanadas onto a baking sheet lined with parchment paper.
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22
Lightly brush each empanada with egg wash and bake for about 30 minutes, or until golden.
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23
Cool for five minutes and serve!
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24
I adapted the empanada dough from Epicurious.
