Spicy Potato Empanada

These pups are just as beautiful inside as they are out! For those of you who have been following me for a long time you know, I’ve been testing out calzones with store-bought pizza dough for FOREVER. but I thought it would be a good idea to make empanadas from scratch and boy if I knew it would be this easy I would’ve been doing this for years!!! Homemade flakey dough, cumin potatoes, chickpeas, and bits of caramelized onions! BAY BEE I couldn’t wait to share this with y’all! here’s how:

Spicy Potato Empanada
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Spicy Potato Empanada

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Spanish
Prep time

1

hour 

30

minutes
Cooking time

20

minutes

Super flavorful empanadas are the perfect treat when you’re feeling a need for a homemade treat that can bring warmth to any home!

Ingredients

  • Dough

  • 3 cups flour

  • 1/2 cup cold butter

  • 3/4 cups water (divided)

  • Sprinkle salt

  • Filling

  • 2-3 golden potatoes

  • 1 can of chickpeas

  • I whole carrot

  • Handful of spinach

  • 1/4th onion

  • 2 garlic cloves (minced)

  • 3 tsp cumin

  • 2 tsp paprika

  • 2 tsp chili powder

  • 2 tsp dried basil

  • 1 tsp red chili flakes

  • 1 tsp cinnamon

  • Salt and Pepper to taste

Directions

  • Dough
  • Combine flour & salt
  • Add in cold butter and break down in the flour with a fork
  • Next add your water 1/2 cup at a time and BAM, finito!
  • Let it rest in the fridge while you make your filling
  • Filling
  • Begin with peeling and cutting the potatoes into small chunks t and boil in hot water
  • Drain potato’s and season to taste with seasoning mentioned above
  • In a skillet – place onion, garlic and seasonings with 2 tsp of olive oil
  • Once it becomes a fragrant paste add potato’s and pre-rinsed chickpeas – cook for 10 – 15 minutes – add in carrots and spinach the last 5 minutes of cooking
  • While that’s cooking – roll out your dough on a lightly floured surface and using a bowl – cut out your empanadas
  • Once all empanadas are cut – (roughly 8 or so) place 2 tbsp of potato mixture at the center
  • Dip your fingers into water and message it into the edges of the dough, fold the dough over and begin a braiding motion to seal the empanadas
  • Place them on a cookie sheet covered in foil, brush them with olive oil and place them in the oven @ 350 for 15-20 mins
  • Broil the empanadas the last few minutes to create a nice color – Keep a good eye out! Enjoy!