Potato samosas using empanada dough

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but more expensive.

Thaw the empanada discs in the fridge overnight.

Peel, wash, and cut the potatoes into small cubes and place them in a pot.

Add chicken or vegetable broth to the potatoes and boil until fork tender.

In a skillet on high heat, add olive oil, garlic, onion, and all the spices; sauté for a couple of minutes.

Once the potatoes are cooked, drain them and place them in a large bowl; add the onion mixture, peas, and carrots, and mix everything together.

Take one empanada disc, place about 2 heaping tablespoons of the potato mixture in the middle, fold the dough in half over the filling, and seal the edges by braiding or using a fork.

Fry the samosas in oil until golden brown or freeze them for later.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens