Empanadas

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Preparation info

    • Difficulty

      Medium

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Throughout Latin America these little turnovers or pies are to be found and their variations are infinite. In the elegant cafés of Buenos Aires they are often served as appetisers. They can be filled with meat, fish, shellfish, whatever you have or, as here, with a mixture of minced beef and potatoes.

Ingredients

For the Pastry

  • 4 oz (110 g) butter
  • 2 oz (50 g) lard
  • 8 oz (225 g) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Filling

  • 1 onion, finely chopped
  • 1 medium potato, finely chopped
  • 8 oz (225 g) lean mince
  • Sea salt and freshly ground black pepper
  • A little meat stock
  • 1 egg, beaten

Method

Make the pastry using, if you have one, a food processor; otherwise, rub the fats into the sifted flour, baking powder and salt and mix to a stiff dough with a little cold water. Refrigerate for half an hour, then roll out and cut into 6-inch circles.

Mix the onion and potato with all the other ingredients except the egg. Put about 2 tablespoons across the centre of each circle, leaving a gap at the edge. Moisten the edges with the beaten egg and fold over to make a crescent, pressing the edges together. With the fingers press out indentations on the join. Prick all over with a fork and brush with the remaining egg. Bake for about 10 minutes at gas mark 6/400°F/200°C and then reduce the heat to gas mark 4/350°F/180°C for 30 minutes or until they are golden brown.

In the high sierras of the Andes, elaborate ceremonies took place in the potato fields. Early records indicate that human sacrifices once played a part in these rituals.

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