Empanadas with Potatoes Recipe

Ingredients:

• 2 tablespoons olive oil
• 4 cups diced potatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon hot smoked paprika
• Salt and freshly ground black pepper
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lemon juice
• 1 recipe empanada dough

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced potatoes and cook until tender, about 15 minutes.
3. Add chopped onion, minced garlic, ground cumin, ground coriander, hot smoked paprika, salt, and freshly ground black pepper to the skillet and sauté until the onion is translucent, about 10 minutes longer.
4. Remove from heat and stir in chopped green onion, chopped fresh cilantro, and freshly squeezed lemon juice.
5. Preheat oven to 400°F.
6. Roll out the empanada dough on a floured surface to 1/8-inch thickness.
7. Cut out circles of dough using a round cookie cutter or a small bowl. Place about 1 tablespoon of the potato filling in the center of each dough circle.
8. Brush the edges of the dough circles with water and fold over to create a half-moon shape.
9. Crimp the edges of the empanadas with a fork to seal.
10. Place the empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.
11. Serve warm and enjoy!

Verdict:

This empanadas recipe with potatoes is an excellent vegetarian option that is sure to please the whole family. The filling is flavorful and delicious, and the dough is crisp on the outside and soft on the inside. Whether you serve it as a snack or a meal, this recipe is sure to be a hit!

Serving Suggestions:

These empanadas are perfect on their own as a snack or appetizer, or can be served with a fresh salad for a complete meal. They can also be made ahead of time and reheated in the oven for a quick and easy meal during the week.