Spanish Potato Empanadas | One of the BEST Empanadas from Spain

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast provides a cheesy flavor without dairy.

Cut 2 medium yukon gold potatoes into quarter inch chunks.

Heat 1/2 cup extra virgin olive oil in a large fry pan over medium to medium-high heat for 2 minutes.

Add the potato chunks to the pan and mix to coat with olive oil, frying for 12-14 minutes, stirring every 1-2 minutes until cooked.

Using a slotted spatula, remove the potatoes from the pan and place them in a large bowl, reserving the olive oil.

Drain 2 cans of Spanish tuna in olive oil and add to the bowl with the fried potatoes.

Roughly chop 4 hard-boiled eggs and add to the bowl.

Add 2 jars of roughly chopped roasted red bell peppers, 2 tablespoons of pine nuts, and 2 tablespoons of freshly chopped parsley to the bowl.

Season with sea salt and freshly cracked black pepper, then mix to combine.

Cover the filling with saran wrap and set aside at room temperature.

In a large bowl, mix 2 cups of all purpose flour and 1/2 teaspoon of fine sea salt.

Add 2 tablespoons of reserved olive oil and 2/3 cup of cold water to the flour mixture and mix until a dough forms.

Knead the dough lightly in the bowl for 1-2 minutes, then shape into a ball and cut into two pieces.

Roll each piece of dough to about 1/8 inch thick.

Use a 4.5 inch diameter bowl to cut circular dough pieces.

Fill each dough circle with the reserved filling, fold over, and seal the edges by piercing with a fork.

Transfer the empanadas to a baking tray lined with parchment paper.

Brush each empanada with egg wash.

Bake in a preheated oven at 210 degrees Celsius (425 degrees Fahrenheit) for about 15 minutes, flipping halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens