Savory Vegetarian Empanadas

Empanada Filling:
1. Using an electric food processor, shred the yams, potatoes and carrots together. Set aside.
2. Heat oil over medium heat in a large saute pan.
3. Add onion and garlic to pan. Saute until tender.
4. Add shredded yams, potatoes, and carrots to the pan. Add the minced sundried tomatoes, water and bouillon cubes. Increase heat to medium/high and saute everything together for 20 minutes until all ingredients are tender and the flavors well integrated.
5. Season with cumin, salt and pepper.
6. Remove from heat and set aside until you are ready to fill the dough.

Dough
1. Sift flour and salt into a food processor. Using the pastry blade, pulse mixture with butter cubes until mixture resembles course meal with pea-sized butter lumps.
2. Beat together egg, water, and vinegar in a small bowl. Add to flour mixture using the pulse function until just incorporated.
3. 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.
4. Form dough into a flat rectangle, wrap in plastic wrap, and chill for at least 1 hour.

Filling and Cooking Empanadas
1. Divide chilled dough into 12 equal portions. Roll portions into balls. On floured surface using a floured rolling pin, roll out one ball into a 6-inch circle.
2. Place 1-2 tablespoons of vegetable mixture just to one side of the center of the circle. Fold remaining dough side of the circle over to make a semicircle. Using a fork or your fingers, seal the dough to make a pouch.
3. Repeat with remaining dough and filling.
4. In a heavy, deep skillet over medium/high heat, heat 2 inches of vegetable oil until thermometer registers 360°F. Working in batches, fry empanadas until golden brown (roughly 1-2 minutes per side). Drain on paper towels.

Serve empanadas warm with guacamole. Enjoy!