Recipes in the world of Flavilo

Potato and garlic empanadas baked until golden brown

Potato and Garlic Empanadas

Potato and garlic empanadas are made from simple ingredients yet offer a rich flavor experience. The silky texture of the potato is made exciting by the distinctive character of the garlic. This empanada is a perfect example of how an everyday vegetable can become the star of an exciting dish. When making the filling, be careful not to soak the potatoes during cooking, and mash them well to achieve a homogeneous but not too runny consistency. The fried garlic blends delicately into the flavors without being too harsh. If you want a more intense flavor, you can use smoked salt or a slightly spicy seasoning. As the turnovers bake, the aroma of potatoes and garlic permeates the kitchen. This dish is an ideal choice for a weekday dinner, entertaining guests, or even a snack - a dish that is both homely and international.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1740 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 300 g Potatoes
⭕ 2 cloves Garlic
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    Combine the flour and salt, then add the melted butter or lard, followed gradually by the water. Knead into a smooth, pliable dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    2

    Peel and dice the potatoes, then boil them in lightly salted water until completely tender (about 15 minutes). Drain well and mash with a potato masher or fork.

    3

    Crush the garlic and sauté in a little olive oil until fragrant. Add to the mashed potatoes, then stir in the ground black pepper. Mix until smooth and easily shaped.

    4

    On a floured surface, roll out the rested dough to about 3 mm thick. Cut out 10–12 cm circles. Place a tablespoon of potato filling in the center of each circle.

    5

    Fold the dough in half, pressing the edges together with a fork or by hand to seal. Ensure they are well sealed to prevent the filling from leaking.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little oil or water to achieve a beautiful golden color.

    7

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the dough is golden brown. The inside should be soft, and the outside crispy.

    8

    Let cool for 5 minutes, then serve fresh, either on their own or with a spicy dipping sauce.