1 (14.1-ounce)package refrigerated pie crust (2 crusts)
1 large egg, lightly beaten
Ingredients for Sauce
1 cup jarred roasted red peppers
2 garlic cloves
2 tablespoons unsalted almonds
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
01For the empanadas: Heat the oven to 400 degrees F.
02Onto a rimmed baking sheet, add sweet potatoes.
03 In a medium skillet over medium heat, melt 3 tablespoons of butter. Combine melted butter with potatoes, salt and pepper; tossing until coated. Bake for approximately 25 minutes or until browned and tender. Transfer the baking sheet to a wire rack and allow the potatoes to cool slightly. Leave the oven on.
04 Reusing the skillet over medium heat, melt the remaining butter. Add the onion and cook until softened, approximately 3 minutes. Add the carrots, cooking until the vegetables are very tender, approximately 7 minutes.
05 In a large bowl, mash the sweet potatoes. Stir in the cooked carrots and onions, blue cheese, mozzarella cheese, and peas.
06 Lightly flour a work surface, then roll out one pie crust to a 13-inch circle. Using a 5-inch round cookie cutter, cut out four rounds. Place three tablespoons of the potato filling in the center of each round. Moisten the edges of the dough lightly and fold the round over to create a half-moon shape. Press very lightly around the edges to seal. Onto a large nonstick baking sheet, place the empanadas.
07 Repeat step #6. With the remaining pie crust and filling.
08 Brush the empanadas with the beaten egg.
09Bake approximately 20 minutes or until golden brown.
10While empanadas are baking, prepare the sauce.
11 For the sauce: In a blender, combine the red peppers, garlic, almonds, salt, olive oil, and vinegar. Cover and blend until smooth.