Spicy Pork and Sweet Potato Empanadas

Ingredients

• All-purpose flour2.5 cups
• Vegetable shortening1/2 cup
• Warm water1/2 cup
• Ground pork1 lb
• Sweet potato, cooked and mashed1 cup
• Red onion, finely chopped1/2 cup
• Garlic, minced2 cloves
• Chipotle peppers in adobo sauce, minced1-2 tbsp
• Cumin1 tsp
• Cinnamon1/2 tsp
• Saltto taste
• Black pepperto taste
• Egg, beaten (for egg wash)1

Steps

1. 1

   For the dough: Combine flour and salt. Cut in shortening until crumbly. Gradually add warm water until dough forms. Knead briefly, divide into 10 portions, flatten into discs, cover, and rest for 30 minutes.

2. 2

   For the filling: In a skillet, brown ground pork over medium heat. Drain fat. Add red onion and cook until softened. Stir in garlic, minced chipotle peppers, cumin, cinnamon, salt, and pepper. Cook for 1 minute.

3. 3

   Remove from heat and stir in the mashed sweet potato until well combined. Let the filling cool.

4. 4

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

5. 5

   On a lightly floured surface, roll out each dough disc into a 6-inch circle.

6. 6

   Place about 1/4 cup of filling onto one half of each dough circle. Moisten edges with water, fold over, and crimp to seal.

7. 7

   Place empanadas on prepared baking sheets. Brush tops with egg wash.

8. 8

   Bake for 25-30 minutes, or until golden brown.