Course: Party food
Cuisine: Spanish, Argentinian inspired
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 9 potato pockets
I‘ve really wanted to try making empanadas for a while, nicely filled hot pockets of goodies. I am not Argentinian so this is by no means a traditional recipe. Because of the Zucchini Tomato pie I did before, I still had leftover some frozen pastry sheets, and I thought this recipe would be a perfect way to use it up. The recipe came in handy because we had guests coming over.
So I knew I wanted empanadas, but with what to fill them up? My partner came up with the idea to make potato bravas for the filling. My little add on were the lentils, because you know… protein. You can make whatever filling you like, but trust me you can’t go wrong with this spicy, hearty potato lentil filling. And don’t forget to dip it in some Saucer ketchup.
- 2 medium sized potatoes
- 1 onion
- 3 cloves of garlic
- 2 tablespoons of tomato puree
- 4 tablespoons of Saucer ketchup
- 2 teaspoons of smoked paprika
- 1 teaspoon of sweet paprika
- 0,5 teaspoon of chilli powder, or more to taste (you can also use fresh chilli)
- salt and pepper to taste
- 0,5 teaspoon of mustard powder
- 1 teaspoon of thyme and oregano
- 1 can of lentils
- 3 sheets of pasty (puff or shortcrust pasty, or make your own from scratch)
- Coconut oil or any other neutral oil
- Preheat the oven to 190C fan, line a baking tray with parchment paper.
- Wash and cut the potatoes into small cubes, place them on the tray, drizzle with a little bit of oil and add salt to taste. Cook in the oven for about 15 min or until the potatoes are nice and golden and crispy on the edges.
- While the potatoes are in the oven, dice the onion and cook in a pan with a little drizzle of oil, until translucent. Then add the finely diced garlic with the herbs and spices, tomato puree, and stir until it makes a nice aroma. Add a splash of water, so that it cooks better.
- Drain the can of lentils and add to the pan after about 10 min. Stir it together nicely and add the Saucer ketchup. Cook for about 10 min more. Once this is finished cooking, add the baked potatoes and mix through evenly.
- Prepare your sheets of pastry and cut it into circles – about a size of a small plate. On half of the circle place about 2 tablespoons of mixture, or more – depending of the size of the circle. Now fold the pastry together so it closes up the mixture. With a little bit of water the pastry should glue together better. Press the edges of the pastry together with a fork.
- Once you have them all ready, bake on the same temperature as potatoes for about 30 min or when the pastry is nice and golden.
- Let them cool for 10 min after baking, serve with Saucer ketchup and enjoy.