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Ham And Sweet Potato Empanadas

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Ham And Sweet Potato Empanadas

1 pie crust, thawed

2 tbsp butter flavored olive oil

1/2 onion, chopped fine

1 cup Schwab's ham, chopped fine

2 grated sweet potatoes

1 apple, chopped

1 tsp fresh thyme

salt and pepper to taste

2 tbsp rum

1 egg, beaten

Preheat oven to 400 degrees. In a saute pan, combine the onion with olive oil and cook till tender. Add in the ham, sweet potatoes, apple and thyme. Cook till sweet potatoes are soft. Once they are done add in the rum and deglaze the pan. To make the demands: roll out pie crust dough on a lightly floured board. Using a large round cookie cutter cut out the dough rings. Place a teaspoon of filling the middle of each round. Fold up the edges and then crimp the edges with a fork. Return the empanadas to the fridge and allow them to rest for 30 minutes before baking. Place on a parchment lined baking sheet, brush with egg and bake for 15-20 minutes.

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