Vegetarian Empanadas

Ingredients

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 cup cold unsalted butter, cubed
• 1 egg
• 3 tbsp (45 mL) olive oil
• 1 cup (250 mL) diced sweet potato
• 2 cloves garlic, minced
• 1 onion, diced
• 1 jalapeño pepper, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned lentils, drained and rinsed
• 1 tsp each ground cumin and ancho chili powder
• 1/2 tsp dried oregano
• 1/2 tsp each salt and pepper
• 2 cups chopped kale leaves
• 2 tbsp tomato paste
• 1/2 cup sodium-reduced vegetable broth
• 3 tbsp lime juice
• 1/4 cup grated Parmesan cheese
• 2 hard boiled eggs, chopped
• 1 egg, beaten
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh cilantro
• 1/3 cup olive oil
• 1 small jalapeño pepper, seeded and diced
• 2 tbsp lime juice
• 2 tsp red wine vinegar
• 1/2 tsp salt, pepper and dried oregano