Sweet Potato, Chorizo, & Caramelized Onion Empanadas

I first have to start this post with the introduction of my NEW cutting board that my fathers amazing girlfriend (whom we call “prinnie”) personally made me. I was completely blown away when it came in the mail, and couldn’t believe she made it by hand. I had been complaining that I couldn’t find the right cutting board anywhere, so her solution was to just make one! Pretty inspiring- you really can learn to make anything if you put a little time and love into it. THANK YOU Prinnie!! She is now selling them on her new website for others to enjoy as well!

Ingredients:
1 box pie dough (or homemade if you have time!)
1 large sweet potato, peeled and cut into large chunks
1 tablespoon melted butter
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small white onion, thinly sliced
1 garlic clove, minced
3/4 cup manchego cheese, shredded
Smoked paprika for topping
Salt and pepper, to taste
1 egg, beaten (for egg wash)

Start by preheating the oven to 400 degrees.

Toss the sweet potato in some olive oil and roast on a baking sheet lined with parchment paper for 30 minutes or until fully cooked. Once it’s done, mash it in a bowl with the butter, cumin, cinnamon, and salt and pepper. While the potato is cooking, get the rest of the fillings ready to go. Add a tiny bit of olive oil to a pan and brown the chorizo, then set it aside in a bowl with a paper towel to drain the fat. In the same pan, cook the onions in the leftover sausage drippings until golden brown and caramelized. Toss in the minced garlic and cook for an additional minute or two.

On a floured surface, roll the dough out so it is 1/4 of an inch thick, then cut 5 to 6-inch round circles (I simply used a bowl to make my circles) Place a tablespoon of sweet potatoes on one half of the circles, then add a scoop of chorizo, followed by some caramelized onions, and pinch of cheese. Don’t fill them too much that they are hard to close! Brush edges with a little egg wash and fold the dough over, pressing the edges down with a fork. Cut a little sliver into the top of each pie, this will help them vent while cooking. Brush the tops of the empanadas with some egg wash and sprinkle with a small pinch of smoked paprika. Bake until crust is golden, about 12-15 minutes. Remove from oven and let cool slightly before serving. Enjoy!

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