Sweet Potato and Chorizo Empanadas

Ingredients

• 2 medium Sweet potatoes, peeled and diced
• 0.5 lb Mexican chorizo, removed from casing
• 0.5 medium Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Chili powder
• 0.5 tsp Cumin
• 0.25 tsp Smoked paprika
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 16 count Empanada discs
• 1 count Egg, beaten

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a 12-inch skillet over medium heat, cook the 0.5 lb Mexican chorizo, breaking it up with a spoon, until it is browned. This should take about 5-7 minutes. Drain off any excess grease from the skillet.
3. 3Add the 0.5 medium diced onion and 2 minced cloves of garlic to the skillet with the chorizo. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Add the 2 medium diced sweet potatoes, 1 tsp chili powder, 0.5 tsp cumin, 0.25 tsp smoked paprika, 0.25 tsp salt, and 0.125 tsp black pepper to the skillet. Stir everything together. Cook, stirring occasionally, until the sweet potatoes are tender when pierced with a fork, about 15 minutes.
5. 5Remove the skillet from the heat and let the filling cool slightly for about 10 minutes. This helps prevent the empanada dough from becoming too hot to handle.
6. 6Lay out the 16 count empanada discs on a clean surface. Spoon about 2 tablespoons of the cooled sweet potato and chorizo mixture onto one half of each empanada disc. Fold the other half of the disc over the filling to create a half-moon shape. Press the edges together firmly and then crimp them with the tines of a fork to seal the filling inside.
7. 7Arrange the sealed empanadas on a baking sheet lined with parchment paper, ensuring they are not touching each other. Brush the tops of each empanada with the beaten 1 count egg.
8. 8Bake the empanadas in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and puffed up.
9. 9Serve the empanadas warm.

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