Empanadillas Con Batata

These are small pasty like parcels containing sweet potato… and are traditionally served around Christmas in Spain

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   Boil the sweet potatoes as you would for normal mashed potato. When cooked, mash them… adding the butter, sugar and all the spices. Don’t be tempted to add milk or cream, as the mixture needs to be kept dry.
   
   Take your pastry and make little dough balls about the size of a 2 euro coin. Then with a rolling pin, roll each ball as thin as you possibly can. Put about a teaspoon of filling in the middle, fold into half (so it is crescent shaped) and seal with the edge of a fork.
   
   Lay the empanadillas on a baking sheet and bake in a hot oven at 425 degrees until they just starting to brown. Then take them out and brush with a little milk… dust with sugar and return them to the oven for about 5 more minutes or until golden brown on top. Serve hot or cold! You can also sprinkle a little extra icing sugar on top afterwards for extra sweetness (as seen in the picture above)
   
   Feel free to vary the fillings as much s you like – have fun! If going savoury… then brush only with milk, not sugar too!
   
   ¡Disfruta!