Empanadas have a way of sparking instant comfort. Whether it's a memory of grabbing a warm one from a street vendor or baking a batch with loved ones, there’s something incredibly nostalgic about that handheld, golden pocket of flavor. This version—Puff Pastry Empanadas with Spiced Potato Filling—puts a flaky twist on tradition. Instead of the typical homemade empanada dough, we're using buttery store-bought puff pastry to save time and deliver ultimate crunch. The filling is a comforting mix of mashed potatoes, aromatic spices, and a few surprise ingredients that elevate the whole experience. If you're craving a satisfying vegetarian option that stands proudly among classic meat-filled versions like a beef empanadas recipe or empanadas recipe chicken, this one delivers.
Golden Puff Pastry Empanadas with Spiced Potato Filling
Prep Time 35 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course, Snack
Cuisine European, Indian, Latin American
Large Saucepan to boil potatoes until fork-tender.
Nonstick skillet for sautéing the onions, garlic, and spices.
Mixing bowl to combine the mashed potatoes and spice mixture.
Rolling pin (optional) to gently thin out the puff pastry sheets if needed.
3-4 inch round cutter or glass to cut out empanada discs.
Fork for sealing edges and adding decorative crimps.
Baking sheet for baking your empanadas.
Parchment paper prevents sticking and makes cleanup easier.
Pastry Brush to apply the egg wash for that golden, glossy finish.
For the Spiced Potato Filling
- 3 medium Yukon Gold potatoes peeled and cubed
- 1 medium yellow onion finely chopped
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon chili flakes adjust to heat preference
- Salt and black pepper to taste
- ½ cup frozen peas optional, for added texture and sweetness
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
For the Empanadas
- 2 sheets frozen puff pastry thawed
- 1 egg for egg wash
- 1 tablespoon water
Optional Toppings or Dips
- Sour cream or yogurt-based dip
- Chimichurri
- Spicy tomato chutney
Prepare the Filling
Bring a pot of salted water to a boil and add the peeled, cubed potatoes. Cook until fork-tender—about 10–12 minutes. Drain and mash slightly, keeping some texture for bite.
In a skillet, heat olive oil over medium heat. Sauté the onions until translucent, about 5–6 minutes. Add garlic and cook another minute until fragrant.
Stir in cumin, paprika, coriander, turmeric, chili flakes, salt, and pepper. Cook the spices for 1 minute to release their aromas.
Add the mashed potatoes, peas (if using), and lemon juice. Mix everything well. Taste and adjust seasoning. Finally, fold in fresh cilantro. Let the filling cool completely before assembling the empanadas.
Prepare the Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, unfold your thawed puff pastry. Use a rolling pin to gently stretch the sheets if they seem too thick. Cut out circles roughly 3.5–4 inches in diameter using a cutter or glass.
Scoop about 1 to 1½ tablespoons of the cooled potato filling into the center of each circle. Fold the pastry over to form a half-moon. Use a fork to crimp and seal the edges tightly.
Place the empanadas on your lined baking sheet.
Apply Egg Wash and Bake
Whisk together one egg and a tablespoon of water. Brush each empanada lightly with the egg wash to promote a golden, glossy finish.
Bake for 20–25 minutes, or until puffed and deeply golden brown. Let cool for a few minutes before serving.
Pairings
These puff pastry empanadas are incredibly versatile and pair well with a variety of accompaniments:
- Dips & Sauces: A tangy cilantro-lime crema, creamy avocado salsa, or spicy harissa all work beautifully. You can also try a tomato-based dipping sauce for a nod to a more traditional spanish empanadas recipe.
- Side Dishes: Pair with a simple green salad with a citrus vinaigrette or a bowl of black bean soup. For something heartier, roasted corn with cotija and lime (like a deconstructed esquites) makes a fantastic side.
- Drinks: A crisp white wine (like Albariño), sparkling water with lemon, or a chilled glass of hibiscus agua fresca enhances the subtle spice and richness.
For a full spread, serve alongside sweet options from an empanadas recipe sweet collection—think guava and cheese or dulce de leche-filled treats.
FAQs
1. Can I make these with traditional homemade empanada dough?
Absolutely. If you prefer a more authentic empanadas recipe texture, homemade empanada dough gives you that signature chewy bite. Puff pastry adds a unique flakiness, but the filling pairs well with either.
2. What other fillings work with puff pastry empanadas?
So many! While this spiced potato version is vegetarian, you can use a beef empanada filling recipe, shrimp empanadas recipe, or even an empanadas recipe chicken twist using leftover roast chicken and chipotle. Puff pastry complements almost any filling due to its buttery layers.
3. Can I make breakfast empanadas with this method?
Definitely. Just swap the filling for scrambled eggs, cheese, and cooked sausage or veggies. The puff pastry base works beautifully for breakfast empanadas—easy to prep ahead and great for brunch.
4. Are these considered a baked empanadas recipe?
Yes! These are baked, not fried, which makes them lighter and much easier to prepare at home. That’s one reason they fit well into an easy empanadas recipe list—you skip the oil and cleanup but still get amazing texture.
5. Can I freeze these for later?
Yes. Assemble the empanadas and freeze them unbaked on a tray. Once solid, transfer to a freezer-safe bag. Bake from frozen, adding 5–7 extra minutes to the cook time. Great for prepping ahead, especially if you're experimenting with various empanadas recipe beef or veggie options.
