Preheat oven to 375F.
Add olive oil to a pan over medium heat. Then add shallots and a pinch of salt. Cook down for a few minutes until beginning to caramelize.
Add sweet potatoes and ½ cup of water, turn to medium-low and cover for 7-10 minutes or until sweet potatoes are tender. If you notice the potatoes are starting to stick, add another ¼ cup water and stir before covering it agin.
Add peas, yellow curry, brown sugar, salt and ½ cup of water and continue to cook for about 5 more minutes, stirring often.
Season with salt and set aside and allow to cool for 10 minutes.
Add about 2 tablespoon of the sweet potato mixture to each empanada shell. Dip your finger in water and rub it around the edge of the shell - this will help it stick together.
Press the empanada shell together with your fingers then use the back of a fork to crimp it closed. Repeat this for the front and back of the empanada.
Repeat for all 10 empanada shells. If there’s any leftover sweet potato mixture, enjoy it as a little snack!
Line stuffed empanadas on a lined baking sheet then brush each one with the beaten egg white. Sprinkle with flaky salt and bake for about 30 minutes or until golden brown.
Remove from the oven and let sit for at least 5-10 minutes before enjoying.