Sweet Potato and Chorizo Empanadas (Egg-Free)

Ingredients

• 1 large Sweet potato
• 8 oz Vegan chorizo
• 0.5 cup Onion
• 2 cloves Garlic
• 1 count Chipotle pepper in adobo sauce
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 2 cups All-purpose flour
• 0.5 cup Water
• 0.5 cup Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel the 1 large sweet potato and cut it into 1-inch cubes. Place the cubed sweet potato in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the sweet potato cubes are easily pierced with a fork. Drain any excess water thoroughly.
3. 3While the sweet potato cooks, place a 10-inch skillet over medium heat. Add the 8 oz of vegan chorizo and cook, breaking it up with a spatula, until it is browned and slightly crispy, about 5-7 minutes. Remove the chorizo from the skillet and set aside, leaving any rendered fat in the pan.
4. 4Add the 0.5 cup of diced onion to the same skillet and cook over medium heat until softened, about 5 minutes. Add the 2 cloves of minced garlic and cook for 1 minute more until fragrant.
5. 5Stir the cooked sweet potato cubes, the cooked vegan chorizo, the 1 chipotle pepper in adobo sauce (finely minced), the 1 teaspoon of cumin, the 0.5 teaspoon of smoked paprika, and the 0.5 teaspoon of salt into the skillet with the onions and garlic. Mix everything together well and cook for 2-3 minutes to allow the flavors to meld. Remove from heat and set aside.
6. 6In a medium bowl, combine the 2 cups of all-purpose flour, the 0.5 cup of water, and the 0.5 cup of olive oil. Stir with a spoon until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth and elastic.
7. 7Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece of dough into a circle about 4-inches in diameter. Place about 2 tablespoons of the sweet potato and chorizo filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal.
8. 8Arrange the filled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the pastry is golden brown and firm to the touch.

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