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Empanada Filling: 1.
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Using an electric food processor, shred the yams, potatoes and carrots together.
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Set aside.
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2.
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Heat oil over medium heat in a large saute pan.
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3.
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Add onion and garlic to pan.
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Saute until tender.
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4.
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Add shredded yams, potatoes, and carrots to the pan.
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Add the minced sundried tomatoes, water and bouillon cubes.
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Increase heat to medium/high and saute everything together for 20 minutes until all ingredients are tender and the flavors well integrated.
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5.
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Season with cumin, salt and pepper.
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6.
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Remove from heat and set aside until you are ready to fill the dough.
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Dough 1.
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Sift flour and salt into a food processor.
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Using the pastry blade, pulse mixture with butter cubes until mixture resembles course meal with pea-sized butter lumps.
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2.
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Beat together egg, water, and vinegar in a small bowl.
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Add to flour mixture using the pulse function until just incorporated.
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3.
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Turn out mixture onto a lightly floured hard surface, gathering dough into a ball and kneading a few times, just enough to bring the dough together.
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4.
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Form dough into a flat rectangle, wrap in plastic wrap, and chill for at least 1 hour.
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Filling and Cooking Empanadas 1.
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Divide chilled dough into 12 equal portions.
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Roll portions into balls.
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On floured surface using a floured rolling pin, roll out one ball into a 6-inch circle.
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2.
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Place 1-2 tablespoons of vegetable mixture just to one side of the center of the circle.
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Fold remaining dough side of the circle over to make a semicircle.
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Using a fork or your fingers, seal the dough to make a pouch.
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3.
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Repeat with remaining dough and filling.
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4.
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In a heavy, deep skillet over medium/high heat, heat 2 inches of vegetable oil until thermometer registers 360 degrees F. Working in batches, fry empanadas until golden brown (roughly 1-2 minutes per side).
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Drain on paper towels.
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Serve empanadas warm with guacamole.
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Enjoy!
