I have to get my veggies in however I can guys. Some days a salad sounds good but I gotta be honest, those are far and few between and sometimes the inner 3 year old in me decides that in order to eat anything good for me it’s got to be drowning in cheese or wrapped in a carb like a gift. (It’s largely why hot pockets are so successful.)
And today is one of those days. I am not messing around, I am pulling out the big guns. Cream cheese dough AND cheese. I like to call it the “1-2 punch” for food. That combo makes anything taste good.
Got a picky person in your life, try the 1-2 punch and let me know how it goes for you. Works like a charm for me every time.
In the bowl of a stand mixer, cream together the butter and cream cheese. Add in the flour and salt, mixing until the dough just comes together.
Turn the dough out to a lightly floured surface. Knead the dough for 2-3 minutes,Divide into two equal portions. Wrap each portion in plastic wrap, flattening slightly. Refrigerate for at least 4 hours.
Heat 1 tablespoon of olive oil in a large high sided skillet over medium-high. Add the onions, garlic, sweet potatoes and peppers, sautéing until the onion is translucent. Add in the corn, salt, oregano, and black pepper. Continue cooking for about 5-10 minutes, until the corn thawed, and everything is heated through. Remove from heat.
Preheat the oven to 450º F. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to about ½-inch thick. Use a biscuit cutter to cut rounds. Roll each cut out circle to about 1/8-inch thick.
Place about 3 tablespoons of filling on half of the rolled-out dough, leaving about 1 inch of space from the outside of your dough. Add a a tablespoon of cheese on the top of your sweet potatoes. Fold over the top half of your dough, then starting from one side, fold the bottom edge over the top. Seal the edges with a fork. Brush the tops of your empanadas with heavy cream.
Bake for 15 minutes.