Description
Small, savory pastries filled with a mixture of sweet potato and chorizo.
Ingredients
Scale
- 1 cup cooked sweet potato, mashed
- 1/2 pound ground chorizo sausage
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 package (10 count) refrigerated pie crusts or empanada discs
- 1 egg, beaten (for egg wash)
Instructions
- Cook the chorizo in a skillet over medium heat, breaking it up as it cooks. Drain excess grease.
- Add the onion and bell pepper to the skillet with the chorizo. Cook until softened, about 5 minutes.
- Stir in the mashed sweet potato, cumin, and chili powder. Mix well and remove from heat. Let the filling cool slightly.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line baking sheets with parchment paper.
- Cut the pie crusts into circles using a cookie cutter, or use pre-cut empanada discs.
- Place about 1 tablespoon of the filling onto the center of each dough circle.
- Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
- Place the sealed empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash.
- Bake for 12 to 15 minutes, or until golden brown.
Notes
- You can substitute turkey chorizo for a lower fat option.
- If using pie crusts, you may need to reroll the scraps to get 10 circles.
- Serve warm with a side of sour cream or salsa.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 empanada bite
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 25
Keywords: sweet potato, chorizo, empanada, bites, appetizer, pastry, savory