Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g/ 2 sticks) unsalted butter, cold and cubed
  • ½ cup (120ml) ice water
  • 1 large sweet potato (about 1 pound / 450g), peeled and diced into ½-inch cubes
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2.5g) chili powder
  • ½ teaspoon (2.5g) cumin
  • ½ teaspoon (2.5g) smoked paprika
  • ½ teaspoon (2.5g) garlic powder
  • Salt and black pepper to taste
  • 1 pound (450g) fresh chorizo, casings removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup (60ml) chopped fresh cilantro
  • 1 egg, beaten (for egg wash)
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) mayonnaise
  • 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce)
  • 1 tablespoon (15ml) lime juice
  • Pinch of salt

Instructions:

  1. Roast the Sweet Potato: Toss sweet potato cubes with olive oil and spices. Roast at 400°F (200°C) until tender and slightly caramelized.
  2. Make the Dough: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Filling: Cook chorizo in a skillet, breaking it up with a spoon. Add onion and garlic; cook until softened. Stir in roasted sweet potato and cilantro. Season to taste. Let cool slightly.
  4. Assemble the Empanadas: Roll out dough on a lightly floured surface. Cut out circles using a cookie cutter. Fill each circle with a spoonful of the chorizo mixture.
  5. Seal & Bake: Fold dough over the filling to form a half-moon shape. Crimp edges with a fork to seal. Brush with egg wash. Bake at 375°F (190°C) until golden brown.
  6. Make the Chipotle Crema: Whisk together sour cream, mayonnaise, chipotle pepper, adobo sauce, lime juice, and salt.
  7. Serve: Serve warm empanadas with chipotle crema.