Raisin and potato empanadas

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PREP TIME

45 min

TOTAL TIME

1 h 20 min

Makes

18 empanadas

Raisin and potato 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.

 

Easy way to peel and mince garlic

Nutrition (per piece)

  • Calories
  • 165,
  • Protein
  • 4 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 114 mg.