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1
Make the dough Line the bottom of the oven with a sheet of foil and preheat to 350.
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2
Prick the sweet potato all over with a fork and roast directly on the oven rack for about 1 hour, until tender.
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3
Let cool slightly.
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4
Scrape the flesh into a bowl and mash well with a fork.
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5
Make the dough In a medium bowl, whisk both flours with the cornmeal and salt.
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6
In a stand mixer fitted with the paddle, beat 1 1/2 cups of the sweet potato puree (save the rest for later use) with the coconut oil until smooth.
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7
Gradually beat in the dry ingredients until a smooth dough forms.
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8
Make the dough Scrape the dough onto a work surface and gather into a ball; divide in half and pat into 6-inch disks.
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9
Wrap in plastic and refrigerate for 1 hour.
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10
Meanwhile, make the filling In a large skillet, heat the olive oil.
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11
Add the onion and cook over moderate heat, stirring occasionally, until just starting to brown, about 7 minutes.
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12
Add the tempeh, garlic and cumin seeds and cook, stirring, until fragrant and heated through, 3 to 5 minutes.
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13
Stir in the tomato puree, water, adobo sauce and oregano and cook for 2 minutes.
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14
Season with salt and let the filling cool completely.
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15
Meanwhile, make the filling Preheat the oven to 350 and line 2 large baking sheets with parchment paper.
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16
On a lightly floured surface, working with 1 disk at a time, roll out the dough 1/4 inch thick.
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17
Using a 4-inch round cutter, stamp out 10 rounds of dough.
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18
Moisten the edges with water and mound a scant 2 tablespoons of the filling on one half of each round; fold the dough over to form half-moons.
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19
Press the edges to seal and pleat at intervals or crimp with a fork.
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20
Transfer the empanadas to the prepared baking sheets.
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21
Repeat with the remaining dough and filling.
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22
Meanwhile, make the filling Bake the empanadas in the upper and lower thirds of the oven for about 25 minutes, until browned; shift the pans halfway through baking.
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23
Serve warm, with the Avocado Chimichurri.
