Soy Chorizo & Black Bean Empanadas
Prep time
Cook time
Total time
Soy Chorizo and Black Bean Empanadas - warmly spiced traditional (or soy) chorizo, black beans and sweet potatoes encased in a golden-brown, tender, flaky crust.
Makes: about 8-10 empanadas
  • 1 T coconut oil
  • 3 cloves garlic, crushed
  • ½ tsp cinnamon
  • ½ tsp good curry powder (we always use Penzey's Vindaloo variety)
  • 1 med sweet potato, peeled and finely diced
  • 1 can black beans, lightly drained
  • 6 ounces soy chorizo (or chorizo), casing removed
  • ½ cup dry marsala or sherry wine
  • ¼ cup grated parmesan
  • 1 recipe double pie crust (or two frozen pie crusts, thawed)
  • 1 T good mayo, thinned with just a splash of water
  • sour cream, salsa and cilantro for serving (optional)
  1. Preheat oven to 375F.
  2. Heat coconut oil over a medium-high flame and add garlic and spices. Saute until fragrant, about 30 seconds. Add sweet potato, black beans, chorizo and wine and stir to combine. Cover and simmer about 10 minutes or until liquid is mostly absorbed and potatoes are tender. Turn off heat and stir through cheese. Allow mixture to cool slightly.
  3. Meanwhile, roll out dough and cut out 5"-6" rounds, re-rolling/cutting scraps as necessary, until you have about 8 to 10 rounds. Place a generously heaping tablespoon of filling on half of the round, leaving about a ½" border. Brush the exposed edge of dough lightly with water, then fold top half over, pressing lightly to seal. Crimp edges firmly with a fork. Brush with mayo. Cut a few slits in the dough so steam can escape.
  4. Arrange empanadas on an ungreased baking sheet and bake in preheated oven for 30-40 minutes or until deeply golden, rotating pan halfway through cooking. Serve with sour cream, cilantro and salsa, if desired. Enjoy!
I used a lovely, fresh batch of homemade pie dough that my mom gifted me after deeming her peaches "too pithy" to make a pie. Thawed, frozen pie dough will also work just fine. Leftover filling? Roll it up in tortillas, secure with a toothpick and give 'em a quick shallow fry. Ta-da, taquitos!
Recipe by the pig & quill at