Sweet Potato and Chorizo Empanadas

Ingredients

• 1 large Sweet potato, peeled and diced
• about 225 g Vegan chorizo, crumbled
• 1/2 cup Onion, chopped
• 2 cloves Garlic, minced
• 1/2 teaspoon Chipotle powder
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 package Vegan empanada dough
• 2 tablespoons Dairy-free milk (for brushing)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. 2In a large skillet, cook vegan chorizo over medium heat until browned. Remove from skillet and set aside.
3. 3In the same skillet, sauté onion and garlic until softened. Add sweet potato, chipotle powder, cumin, salt, and pepper. Cook until sweet potato is tender, about 10-15 minutes.
4. 4Return the cooked vegan chorizo to the skillet and mix well.
5. 5Roll out the vegan empanada dough and cut out circles using a cookie cutter or bowl.
6. 6Place a spoonful of the sweet potato and chorizo mixture in the center of each circle.
7. 7Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
8. 8Place the empanadas on the prepared baking sheet and brush with dairy-free milk.
9. 9Bake for 25-30 minutes, or until golden brown.

Related Guides