PREPARATION:

Assembly

1. Olive oil
2. Mexican Style Pickled Cabbage, recipe follows

For the dough

1. In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough becomes soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.

For the filling

1. In a bowl, combine sweet potato, cilantro, agave nectar, cinnamon, salt and pepper. Set aside until ready to use.

To form empanadas

1. Rub the palm of your hands with a little olive oil. While holding one of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl.
2. In the center of the disk add 2 tablespoons of the sweet potato mixture. Bring the edges of the dough together over the filling and squeeze to form a seal. Repeat with the remaining dough and filling.
3. Lightly rub the empanadas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side.
4. Serve hot, with a portion of the pickled cabbage (recipe below) on the side.

Mexican Style Pickled Cabbage:

1. Combine the cabbage, carrots, red onion and red bell pepper in a large bowl. Set aside.
2. In a medium saucepan, combine the vinegar, water, spices, brown sugar and salt. Bring to a boil and simmer until sugar has dissolved and flavors have developed, about 5 minutes. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks in the refrigerator.

   This recipe was featured on the Bounty of the Harvest Episode of Emeril Green.