Creole Sweet Potato and Black Bean Hand Pies with Warm Ají Dulce Sauce

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C and line a baking tray with parchment paper or lightly grease it with some of the vegetable oil.

2. 2

   In a large bowl, mix the mashed sweet potato with the precooked corn flour, warm water, 1/2 teaspoon salt, and 1 tablespoon of the vegetable oil. Knead for 2 to 3 minutes until you have a soft, pliable dough that does not stick to your hands. Let it rest for 10 minutes.

3. 3

   For the filling, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 70 g (about 1/2 cup) of the chopped onion, 45 g (about 3/8 cup) of the chopped ají dulce, and 2 minced garlic cloves. Cook for 4 to 5 minutes until fragrant and tender.

4. 4

   Add the cooked black beans, ground cumin, smoked paprika, and 1/4 teaspoon salt. Cook for 3 minutes, lightly mashing some of the beans so the filling holds together better. Remove from the heat and stir in half of the chopped fresh cilantro. Let it cool slightly.

5. 5

   For the warm sauce, place the remaining chopped onion, remaining chopped ají dulce, the last minced garlic clove, and 1 teaspoon vegetable oil in a small saucepan. Cook over medium heat for 3 minutes. Add the grated panela, apple cider vinegar, water, and the remaining salt. Cook for 5 to 6 minutes until slightly reduced. Turn off the heat and stir in the remaining chopped fresh cilantro.

6. 6

   Divide the dough into 12 equal portions. Shape into balls and flatten each one between your hands or on plastic wrap to make discs about 10 to 12 cm (4 to 5 inches) wide.

7. 7

   Place some of the black bean filling and 1 tablespoon of the grated white cheese in the center of each disc. Fold into half-moons and seal the edges well by pressing with your fingers.

8. 8

   Arrange the hand pies on the tray, brush them with the remaining tablespoon of vegetable oil, and bake for 18 to 22 minutes at 400 °F / 200 °C, turning them halfway through, until firm and lightly golden on some edges.

9. 9

   Serve the hand pies hot with the warm ají dulce sauce spooned over the top or on the side for dipping.