Servings:20 | Prep. time: Approx. 3 hours| Difficulty: Professional

Dough ingredients:

-5.5 oz butter
-1 1/2 cups (190 g) flour
-3 oz potato flour
-1 tbsp. salt
-2 egg yolks
-2-3 tbsp water

Filling ingredients:

-2 medium sweet potatoes, peeled and cubed
-7 oz pumpkin or squash, cubed
-5 tbsp. Galilee’s Delicacy Silan
-1/2 tsp. kosher salt
-1/2 tsp. cinnamon
-1/2 package (4.4 oz) ricotta cheese
Salt and pepper, to taste

Coating ingredients:

-1 egg, beaten, for brushing
-1/4 cup black cumin and sesame seeds (optional)

How to prepare:

Using a food processor set to “pulse,” combine all of the dough ingredients until a doughy consistency is achieved. Wrap the dough in plastic and flatten. Refrigerate for one hour.
Preheat the oven to 430°F.
In a large bowl, mix the orange vegetables with salt, Galilee’s Delicacy Silan and cinnamon. Transfer to a greased baking dish and bake for 25-30 minutes, until the vegetables
are soft and golden.
Chill in the refrigerator for 20 minutes.
Transfer to a bowl and add the cheese, salt and pepper. Mix the filling together.
Heat the oven to 350°F.
Line a baking pan with baking paper.
Roll out the dough into a 1/4-inch-thick circle and cut out 20 4-inch diameter circles.
Place a heaping tbsp. of the filling into the center of each circle and fold the circle of dough in half to cover the filling.
Press firmly around the edge of the semi-circle to seal, and transfer the empanadas to the baking pan.
Brush the top of each empanada with egg and sprinkle with black cumin and sesame.
Bake for about 15 minutes, until golden brown. Serve hot.