Sweet Potato & Peach Empanadas with Vanilla Ice Cream (Recipes / Dessert) -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart -- Cream Ice Vanilla with Empanadas Peach & Potato Sweet

<H1>Sweet Potato & Peach Empanadas with Vanilla Ice Cream -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> $0.00 Sweet Potato & Peach Empanadas with Vanilla Ice Cream : One bite and you'll be addicted to these tasty little morsels. Perfect for those times when you want a nice light dessert that can be made ahead of time. And they are so very "tote-able", making them a perfect take-along dessert. Pastry 1-3/4 cups solid shortening 3/4 cup beer 1/4 cup powdered sugar 3-1/2 cups all-purpose flour, or more as needed Melted unsalted butter Powdered sugar in shaker container Filling 2 large unpeeled sweet potatoes (about 1-3/4 to 2 pounds total) 18 ounces Fischer & Wieser Old Fashioned Peach Preserves Vanilla Ice Cream Preheat oven to 325 degrees. Using electric mixer, beat the shortening at medium speed until soft and fluffy, about 5 minutes. Add the beer. Begin beating at the lowest speed, then increase speed to medium as the beer is incorporated. Beat to blend well. Add the powdered sugar and one-third of the flour, beat well. Continue to add flour, scraping down the side of the bowl after each addition until the dough is cohesive and not sticky. Separate the dough into balls about 1-1/2 inches in diameter. Set aside. To make the filling, pierce the unpeeled sweet potatoes in two or three places. Microwave for 12 minutes, or until very soft. Set aside just until they are cool enough to handle. Using your fingers, peel off and discard the skins and place the sweet potatoes in a bowl. Mash the potatoes until smooth, then quickly stir in the peach preserves, blending well. To assemble the empanadas, roll out each dough ball into a 5-inch circle, then cut out rounds using a 3-inch cutter. Place about 1-1/2 teaspoons of the filling in the center of each dough circle and fold the dough over the filling, creating a half-moon shape. Using the tines of a fork, press along the edge of the pastry to seal it. Turn the pastry over and repeat with the edge on the opposite side. Brush the tops of the pastries with melted butter. Place the completed pastries on baking sheets lined with parchment paper. Bake in preheated oven for 25 minutes, or until lightly browned. Cool on wire racks and dust the pastries heavily with powdered sugar. Serve warm or at room temperature with scoops of vanilla ice cream. Makes about 50 pieces. 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