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Potato Empanadas

Prep Time:20 Minutes
Cook Time:45 Minutes

Nutritional Information

Make these empanadas for dinner or even ahead of time and freeze them for a later, easy snack!


  • Filling:
  • 1/2 pound potatoes, cut into 1/4-inch dice
  • Kosher salt, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, grated on a microplane grater
  • 1 tablespoon adobo sauce
  • 2 tablespoons capers, drained and roughly chopped
  • 1/2 teaspoon curry powder
  • 2 tablespoons minced fresh cilantro leaves
  • For the dough:
  • 10 ounces all purpose flour
  • 5 ounces masa harina
  • 1 tablespoon kosher salt
  • 8 tablespoons vegetable shortening
  • 1/2 cup ice cold water, more as needed
  • salsa verde, see recipe


  • 1. For the Filling: Cover potatoes with cold water by 1-inch in a medium saucepan and add 1 tablespoon kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, about 8 minutes. Drain and set aside.
  • 2. Rinse pan and dry. Heat olive oil over medium-high heat until shimmering. Add onions and cook, stirring frequently until softened but not browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chipotle and sauce, capers, curry powder, and potatoes. Stir to combine, lightly mashing potatoes. Season to taste with salt and stir in cilantro. Transfer to a large plate and set aside until completely cool.
  • 3. For the Dough: Process half of flour, masa, and salt in a food processor with three 1-second pulses. Add shortening in chunks and process in 1-second pulses until dough resembles wet sand, about 12 pulses. Add remaining cup flour and pulse 4 times until homogenous. Transfer to a large bowl.
  • 4. Add 1/2 cup cold water. Knead dough until it forms a ball. It should feel slightly tacky. If dry, add more water 1 tablespoon at a time. Wrap dough ball in plastic and refrigerate until ready to use, at least 45 minutes.
  • 5. To Assemble and Cook: Divide dough into 12 to 16 even pieces (depending on how large you want them to be). Roll each piece into a ball. Working one piece at a time, roll dough out on a lightly floured surface with a rolling pin or press with a tortilla press into a 3 1/2- to 4 1/2-inch round. Place some of filling in the center of each dough round. Brush edges of dough with water and gently fold in half. Crimp edges or press with the tines of a fork to seal. Set aside and repeat with remaining empanadas.
  • 6. To Bake: Preheat the Egg to 350°F using indirect heat. Line two baking sheets with parchment paper. Place empanadas on baking sheet and brush with 2 tablespoons oil. Bake until golden brown and crisp, about 30 minutes. Serve with salsa verde.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828