Raisin and potato empanadas
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- Prep Time45 mins
- Total Time1 hr 20 mins
- Makes18 empanadas
Photo, Roberto Caruso.
Ditch the sugar right now! We're all about the savoury treats.
Ingredients
3 tbsp olive oil, divided
1 cup finely chopped onion
2 garlic cloves, minced
1 tsp cumin
1 cup peeled and diced baking potato, (1/3-in. cubes)
1/4 cup raisins
3/4 cup water
1/2 tsp salt
2 hard-boiled eggs, finely chopped (3/4 cup)
1/3 cup chopped parsley
To assemble
1 batch empanada dough, (2 discs)
1 egg, beaten
Instructions
HEAT a large non-stick frying pan over medium-high. Add 1 tbsp oil, then onion, garlic and cumin. Cook until onion starts to soften, 3 min. Stir in potato, raisins, water and salt. Simmer, covered, until potatoes are just tender, 8 to 10 min. Stir in eggs, parsley and remaining 2 tbsp oil. Season with fresh pepper. Remove from heat.
PREHEAT oven to 375 F. Line a large baking sheet with parchment.
ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps.
PLACE 1 heaping tbsp of filling on each round. Brush edges with beaten egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.
BAKE until golden brown, 30 to 35 min. Serve potato empanadas warm or cool, or freeze for up to 2 weeks. Reheat in a 350F oven for 15 min.
Nutrition (per piece)
Calories 165, Protein 4g, Carbohydrates 14g, Fat 10g, Fibre 1g, Sodium 114mg.