Baked Empanadas stuffed with curried potatoes

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45 min. 6 servings
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Original recipe yields 6 servings



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  1. For filling:
  2. Saute vegetables over medium heat until soft with salt, about 10 min.
  3. Add spices and saute over low for several minutes.
  4. Add flour and stir to coat vegetables. Slowly add water while stirring. A thick paste should form. Salt to taste. Let filling sit in warm pan as you prepare corn flour tortillas.
  5. For empanadas:
  6. Mix flour and water with hands, until texture resembles left over mashed potatoes. Divide dough into six equal parts, and form each into a ball. Working quickly, press dough in tortilla press to a thickness of about 5mm (tortillas pressed too thin will crack during filling).
  7. Spoon curried filling onto tortilla. Fold tortilla over and seal by pressing edges together. Do not overfill. Smooth over any cracks with fingers. Brush with oil.
  8. Bake 400F for 10 min. Brush with additional oil.
  9. Broil for additional 10 min until edges are crisp.
  10. Remove from oven and cool before serving.
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