Sweet Potato Empanada

1 Wash the sweet potatoes thoroughly and boil them with their skins on until they're tender

Remove the skins and cut the sweet potatoes into large chunks

2 In a bowl, mix together the all-purpose flour and cornstarch and season with salt and black pepper

3 Pass the warm sweet potatoes through the mixture

Then pass them through the beaten egg and then the puff pastry, coating them completely

4 Heat a non-stick skillet with some oil over medium heat and fry them on both sides until they're golden brown

5 Drain on paper towels to remove excess oil and serve.