Buenos Aires Beef Empanadas

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise.

Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 31 to 33 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil from the pan. Add the chopped garlic and sliced white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and half the spice blend (you will have extra spice blend); cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water and cook, stirring frequently, 3 to 4 minutes, or until most of the water has cooked off and the beef is cooked through. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

While the sweet potatoes continue to roast, lightly oil a separate sheet pan. Fill a small bowl with warm water. Place 8 pastry rounds on a work surface (you will have extra). Spoon about 1/4 cup of the filling into the center of each round (you may have extra filling). Working one at a time, using your fingers, lightly moisten the edges of the rounds with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal. Carefully arrange on the sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven and let stand at least 2 minutes. 

While the empanadas bake, in a large bowl, combine the sliced zucchini, green tops of the scallions, oregano, half the yogurt, and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Season the remaining yogurt with salt and pepper. Serve the baked empanadas with the roasted sweet potatoes, dressed zucchini, and seasoned yogurt on the side. Enjoy!