Sweet Potato and Chorizo Empanadas
Empanadas are a popular dish in many Latin American countries, and for good reason. These delicious turnovers are filled with a variety of ingredients and can be enjoyed as a snack or a main course. One of my favorite empanada recipes is for Sweet Potato and Chorizo Empanadas. The combination of the sweet and creamy sweet potatoes with the spicy and flavorful chorizo creates a mouthwatering filling that is sure to impress your family and friends. So, let’s get started and learn how to make these delectable empanadas!
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 large sweet potato, peeled and diced
- 1/2 pound chorizo, casing removed
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
1. Prepare the Dough
In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Sweet Potatoes and Chorizo
Place the diced sweet potatoes in a pot of boiling water and cook until tender, about 10 minutes. Drain and set aside. In a separate skillet, cook the chorizo over medium heat until browned and cooked through. Remove the chorizo from the skillet and set aside, leaving any rendered fat in the pan.
3. Sauté the Onion and Garlic
In the same skillet with the rendered chorizo fat, sauté the chopped onion and minced garlic until softened and fragrant.
4. Combine the Filling
In a large bowl, combine the cooked sweet potatoes, cooked chorizo, sautéed onion and garlic, ground cumin, smoked paprika, cayenne pepper (if desired), salt, and pepper. Mix well until all the ingredients are evenly distributed.
5. Assemble the Empanadas
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles from the dough. Place a spoonful of the sweet potato and chorizo filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing them together with a fork.
6. Bake the Empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg to give them a golden brown color. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden and crispy.
7. Serve and Enjoy
Remove the empanadas from the oven and let them cool for a few minutes before serving. These Sweet Potato and Chorizo Empanadas are delicious on their own, but you can also serve them with a side of salsa or guacamole for dipping. Enjoy!