Spiced Potato Empanadas Recipe
Delight your taste buds with these Spiced Potato Empanadas, blending tender potatoes, warm spices, and a hint of heat in a flaky, golden pastry. This popular snack offers the perfect balance of creamy filling and crispy crust, ideal for gatherings, family dinners, or simply enjoying as a tasty treat.
Ingredients and Preparation Essentials
Ingredients Overview
This recipe uses a range of ingredients that come together beautifully to create a delicious filling. The flaky dough, made from flour and lard or shortening, holds a spiced mixture of russet potatoes, Jamaican curry powder, chickpeas, and serrano chili. The combination of allspice, cumin seeds, and hot sauce brings warmth and depth to each bite, while the chickpeas add a nutty undertone.
Russet potatoes are best for this recipe, as their starchy texture lends well to mashing. Choose firm, unblemished potatoes, peel, and dice them into small pieces. Boil in salted water until fork-tender, then drain and set aside to cool.
Step-by-Step Instructions for Making Spiced Potato Empanadas
Preparing the Dough
Combine flour, lard, and hot water in a bowl, kneading until smooth. Divide into 16 balls, place on a baking sheet, and cover with plastic wrap. Let the dough rest for 45 minutes, allowing the gluten to relax, making it easier to roll out.
Creating the Potato and Spice Filling
Start by boiling the potatoes and then sautéing onion and garlic in a skillet to create a flavorful base. Add the cooked potatoes and spices, including curry powder, cumin, thyme, and serrano chili, mashing the mixture until smooth. This fragrant filling, with just the right amount of heat, will be the star of the empanada.
Shaping and Assembling the Empanadas
Roll out each dough ball into a thin, 5-inch circle. Place a spoonful of filling in the center, moisten the edges, fold into a half-moon shape, and crimp with a fork to seal. This creates a neat, decorative edge that locks in the filling.
Frying the Empanadas to Golden Perfection
Heat oil in a skillet until it reaches 350°F, being mindful not to overcrowd the pan. Fry the empanadas for 4–5 minutes per side until golden and crispy, then transfer to a paper towel-lined plate to drain.
Serving Suggestions and Dipping Options
Serve the empanadas hot with Pickapeppa sauce, steak sauce, or a chutney for added flavor. These accompaniments complement the spices and create a tangy balance to the rich filling.
Recipe Tips
Achieving the Right Dough Consistency:
Add a little extra flour or water if needed for a smooth dough.
Balancing Heat and Spice:
Adjust serrano chili and hot sauce to control the spice level.
Using Alternative Oils for Frying:
Try vegetable or canola oil for a neutral taste that doesn’t overpower the empanadas.
What to Serve With This Recipe
Ideal Pairings
Pair these empanadas with a fresh green salad or seasoned rice for a complete meal. Add a refreshing side dish to balance the flavors.
Creative Serving Ideas
For gatherings, present the empanadas on a platter with dipping bowls. Try making mini versions as appetizers, garnished with fresh herbs for a pop of color.
Frequently Asked Questions
Can I Use a Different Filling?
Swap the potato filling for seasoned meat or cheese for a variation on this classic.
How Do I Know When the Empanadas are Done Frying?
Look for a golden-brown color and crispy texture.
Can I Bake These Instead of Frying?
Bake at 400°F for a healthier option, brushing with oil to ensure a crisp crust.
What’s the Best Way to Store Leftover Empanadas?
Store in an airtight container in the fridge and reheat for best flavor and texture.
Customizing for Special Occasions
Flavor Variations and Festive Additions
Add smoked paprika or fresh cilantro for a holiday twist. You can even top with crispy onions for added crunch.
Creative Serving Ideas for Gatherings
Arrange empanadas on serving platters with a variety of sauces for a party-friendly snack that’s easy to share.
Spiced Potato Empanadas are a delightful, flavorful treat, perfect for any occasion. With their crispy pastry and warmly spiced filling, they’re sure to become a crowd favorite at your next gathering.
Ingredients
Pastry Dough:
3 cups all-purpose flour
1/3 cup lard or vegetable shortening
3/4 cup hot tap water
Empanada Filling:
1-1/2 pounds russet potatoes, peeled and diced
1 cup finely chopped onion
1/4 cup cooking oil
2 teaspoons minced garlic
2 tablespoons Jamaican curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 fresh serrano chili, minced
1 tablespoon scotch bonnet pepper hot sauce
1/2 cup canned chickpeas, drained
Other:
Cooking oil for frying
Pickapeppa sauce, steak sauce, or chutney for dipping
Instructions
Combine the flour, lard or shortening, and hot water in a large mixing bowl. Knead until a smooth dough forms. Divide the dough into 16 equal portions, shaping each into a ball. Place the dough balls on a baking sheet sprayed with nonstick spray, cover with plastic wrap, and let rest for 45 minutes to relax the gluten.
Meanwhile, bring a pot of salted water to a boil, add the diced potatoes, and cook for 10–12 minutes or until fork-tender. Drain well.
In a large skillet, heat the oil over medium heat and sauté the onion and garlic until softened and fragrant. Add the drained potatoes, then mix in the curry powder, salt, black pepper, cumin seeds, celery seeds, thyme, allspice, serrano chili, hot sauce, and chickpeas. Mash the mixture as you would for mashed potatoes, combining until smooth and well-mixed. Let the filling cool completely.
In a large skillet or deep frying pan, heat 2 inches of cooking oil to 350°F, being careful not to fill the pan more than halfway to prevent overflow.
Take each dough ball and roll it out on a lightly floured surface or silpat into a thin, 5-inch circle. Spoon approximately 2-1/2 tablespoons of the cooled potato filling into the center of the dough. Lightly moisten the edges with water, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative touch.
Gently place the empanadas in the hot oil, frying 4–5 minutes per side or until golden brown and crispy, ensuring not to overcrowd the pan. Remove and drain on a paper towel-lined plate. Keep warm while frying the remaining empanadas.
Serve these spiced potato empanadas with your favorite dipping sauces like Pickapeppa, steak sauce, or chutney. Leftover filling can be frozen or used in wraps for a delicious twist.
Spiced Potato Empanadas Recipe
Ingredients
Pastry Dough:
- 3 cups all-purpose flour
- 1/3 cup lard or vegetable shortening
- 3/4 cup hot tap water
Empanada Filling:
- 1-1/2 pounds russet potatoes peeled and diced
- 1 cup finely chopped onion
- 1/4 cup cooking oil
- 2 teaspoons minced garlic
- 2 tablespoons Jamaican curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1 fresh serrano chili minced
- 1 tablespoon scotch bonnet pepper hot sauce
- 1/2 cup canned chickpeas drained
Other:
- Cooking oil for frying
- Pickapeppa sauce steak sauce, or chutney for dipping
Instructions
- Combine the flour, lard or shortening, and hot water in a large mixing bowl. Knead until a smooth dough forms. Divide the dough into 16 equal portions, shaping each into a ball. Place the dough balls on a baking sheet sprayed with nonstick spray, cover with plastic wrap, and let rest for 45 minutes to relax the gluten.
- Meanwhile, bring a pot of salted water to a boil, add the diced potatoes, and cook for 10–12 minutes or until fork-tender. Drain well.
- In a large skillet, heat the oil over medium heat and sauté the onion and garlic until softened and fragrant. Add the drained potatoes, then mix in the curry powder, salt, black pepper, cumin seeds, celery seeds, thyme, allspice, serrano chili, hot sauce, and chickpeas. Mash the mixture as you would for mashed potatoes, combining until smooth and well-mixed. Let the filling cool completely.
- In a large skillet or deep frying pan, heat 2 inches of cooking oil to 350°F, being careful not to fill the pan more than halfway to prevent overflow.
- Take each dough ball and roll it out on a lightly floured surface or silpat into a thin, 5-inch circle. Spoon approximately 2-1/2 tablespoons of the cooled potato filling into the center of the dough. Lightly moisten the edges with water, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative touch.
- Gently place the empanadas in the hot oil, frying 4–5 minutes per side or until golden brown and crispy, ensuring not to overcrowd the pan. Remove and drain on a paper towel-lined plate. Keep warm while frying the remaining empanadas.
- Serve these spiced potato empanadas with your favorite dipping sauces like Pickapeppa, steak sauce, or chutney. Leftover filling can be frozen or used in wraps for a delicious twist.