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Golden Puff Pastry Empanadas with Spiced Potato filling

Golden Puff Pastry Empanadas with Spiced Potato Filling

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Appetizer, Main Course, Snack
Cuisine European, Indian, Latin American
Servings 12 empanadas

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Filling

  1. 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.
  2. 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.
  3. Stir in cumin, paprika, coriander, turmeric, chili flakes, salt, and pepper. Cook the spices for 1 minute to release their aromas.
  4. 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

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Place the empanadas on your lined baking sheet.

Apply Egg Wash and Bake

  1. Whisk together one egg and a tablespoon of water. Brush each empanada lightly with the egg wash to promote a golden, glossy finish.
  2. Bake for 20–25 minutes, or until puffed and deeply golden brown. Let cool for a few minutes before serving.