Potato and Cheese Empanadas

These flaky empanadas are made with Cup4Cup, Thomas Keller and Lena Kwak's gluten-free flour.


* Be sure not to over flour the dough when rolling, a more pliable and wet dough will yield fewer cracks. Also, be sure to keep the dough as cold as possible. If the dough becomes soft while handling put it in the fridge or freezer for 5 to 10 minutes.


For the crust

  • 3 Cups Cup4Cup flour
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Cup butter, cubed and cold
  • 1 large egg
  • 1/2 Cup cold buttermilk

For the filling

  • 1 large russet potato
  • 2 Tablespoons canola oil
  • 1 medium yellow onion, small dice
  • 1 Teaspoon fresh garlic, minced
  • 1/4 Cup sour cream
  • 1 Cup shredded cheese (we like Cheddar)
  • 1/4 Teaspoon cayenne
  • 1 Teaspoon parsley, chopped
  • Salt and pepper, to taste


Calories Per Serving218

Folate equivalent (total)12µg3%

How to Make Baked Pastelillo with Chicken & Potatoes

These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well. Filled to the brim with savory chicken, comforting potatoes, and gooey cheese, this baked version is a healthier alternative to the fried version &ndash without sacrificing any flavor!

Note: The links in this post may be affiliate links.

  • 1 cup diced yellow potato
  • ¼ cup water
  • 1 tablespoon avocado or canola oil
  • ½ cup diced white onion
  • ½ cup diced tomato
  • ½ cup sliced scallions
  • ¼ cup finely chopped fresh cilantro
  • 1 clove garlic, chopped
  • 8 ounces Mexican-style chorizo, casings removed (see Tip)
  • 1 tablespoon red-wine vinegar
  • ¾ teaspoon salt
  • 2 7-ounce refrigerated pie crusts
  • Cooking spray
  • Hot sauce or salsa for serving

Preheat oven to 400 degrees F.

Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions cook until soft, about 3 minutes. Add cilantro and garlic cook, stirring, until fragrant, about 30 seconds.

Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.

Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.

Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.

To make ahead: Refrigerate filling (Steps 2-3) for up to 2 days.

Tip: Chorizo is a spicy pork sausage that you can find two ways: cured and smoked (perfect for slicing and eating as is) or raw. Use raw or "fresh" (aka Mexican-style) in this recipe. It's available in links or bulk in well-stocked grocery stores and Latin markets.

LeAnn Cooks

Last week a friend and I went to see Evita on stage. We do love a theme so I made an Argentinian themed dinner. It was so delicious I had to share the recipes with you.

We started with Chorizo, Potato and Cheese Empanadas.

Dinner was Argentinian Steaks with Chimichuri butter, Roasted Chimichuri Pototoes and Onions, and Corn and Chili Casserole.

Dessert was Alfajores (dulce de leche filled sandwich cookies) and Argentinian Hot Cocoa.

The entire meal, appetizer to dessert, was amazing.

I’m going to share all the recipes this week so you can put together your own theme dinner. Evita is optional!

These are very delicious! My only complaint was that they needed something to dip them in, or more moisture in the filling. They were just a wee bit dry. Really… just a very tiny bit. A dip would have made them perfect! Salsa, guacamole or pink sauce (combination of sour cream and enchillada sauce) would be great!

Chorizo, Potato and Cheese Empanadas

Depending on the size of your circles, you will have 12-18 empanadas)


  • 1/4 pound ground beef
  • 1 small onion, finely chopped
  • 1/4 pound chorizo, finely chopped
  • 1 tablespoon olive oil
  • 1 baking potato, peeled and finely diced
  • 1/2 jalapeno, seeded and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup beef or chicken stock (or use water)
  • 1 package of refrigerator pie crusts (package of 2)
  • 1 cup shredded Mexican cheese blend
  • 1 egg, beaten

Place skillet over medium-high heat. Once the pan is hot, add the ground beef and begin to brown. When the ground beef is about halfway through browning, add the onion and chorizo. Cook until ground beef is completely browned, stirring occasionally.

Add olive oil, potato, jalapeno, garlic, paprika, cumin, salt and pepper. Reduce heat and saute for 5 minutes, stirring frequently to keep from sticking. Add stock (or water), cover pan and cook over low heat until the potatoes are just tender (about 5 more minutes). Remove from heat and allow to cool for at least 30 minutes. (You can also make the filling the day before and refrigerate overnight,)

Preheat oven to 375 degrees.

Unroll pie crusts and use a round cookie cutter to cut 2-3-inch circles.

Spoon about 2 teaspoons (depending on the size of your circles) of your filling onto each circle. Top with a little bit of cheese. Use your finger to coat the edge of each circle with the egg. Fold the circle over to form a crescent. The egg will allow you to get a good seal. Press the edges together then use the tines of a fork to seal and to make them decorative.

Now… in Argentina they don’t top theirs with cheese. But I do love cheese so I figured it would be a good idea to sprinkle a little over the top. I like to live on the edge like that. This step is not necessary so you decide.

Sweet Potato & Cream Cheese Empanadas Recipe


  • 1 large sweet potato, peeled, cubed, and rinsed
  • Salt, to taste
  • Cinnamon, to taste
  • 8 oz cream cheese, softened
  • Empanada discs, 1 package thawed per instructions – Depending on where you live, you may find these in the freezer section with other Latin/Caribbean products.
  • Olive oil


  1. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  2. Place sweet potatoes in a microwave steam cooking bag and steam according to directions. I steamed my potatoes for 6-7 minutes, but you should adjust the time depending on how full the bag is and what the directions suggest. (Alternatively, boil the sweet potatoes until fork-tender.)
  3. Pour sweet potatoes into a large bowl and begin to mash.
  4. Add salt and cinnamon to taste. Continue mashing, making sure to mix ingredients.
  5. Line empanada discs on baking sheet, leaving ample space between each one.
  6. Add about 1 Tbsp of mashed sweet potatoes to an empanada disc. Then, layer desired amount of cream cheese on top.
  7. Fold each empanada disc half-way to make a half-moon shape and pinch closed with a fork around the edge.
  8. Brush each empanada around the edges and over the top with a little olive oil and bake in preheated oven for about 8-10 minutes, or until golden brown. (Note: You can fry your empanadas too, which is how they are traditionally cooked.)

Enjoy your empanadas as an appetizer, quick snack, or fun way to get the kids to eat sweet potatoes! You can even serve these with a sauce or dip of your liking for a different taste.

What is your favorite empanada flavor or recipe?

Beef and Potato Empanadas

Empanadas! They’re tasty little pouches that are good at almost any time of the day, and that’s exactly their appeal. And when those little pouches are filled with soft potato, tomato sauce, ground beef, and delicious spices they surely are tasty.

I’ve always wanted to learn how to make real Spanish style empanadas. Mr. Wishes and I went to dinner at a friends house earlier this year and we had these empanadas. Fortunately for me, our friend Melissa taught me how to make them so that I didn’t have to go without them for very long. They’re just too good! I’ve made them several times since then and finally got around to photographing them (patience is something I really need to work on when I’m starving.)

I love empanadas and these are the best I’ve had. All latin countries have different versions of empanadas with variations of dough and fillings. The contents of empanadas can be anything from fruit fillings for a dessert version to ground beef for a dinner meal. Some are fried and some are baked. Personally I love them either way, but they are terribly fattening when fried so I choose to bake mine instead. For the dough I used Goya brand discs from the frozen section in my supermarket but if you want to make yours from scratch, go right ahead! Goya products (the Sofrito I used is Goya, as well) are available in the international aisle of most grocery stores. The dough and the Sofrito are in the freezer section, under Goya, next to the vegetables in my grocery store.

Thanks for the recipe, Melissa, and for teaching me how to make real Puerto Rican empanadas! I will enjoy it for years to come.

Empanadas de Pipián (Colombian Empanadas with Potato and Peanuts)

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

These crunchy, golden Colombian empanadas with potatoes and peanuts are a delicious dish that everyone can enjoy (including vegans). An easy spice blend in the dough not only adds extra flavor, but a gorgeous color too. See a video demo of the empanada making process for pointers—it’s much easier than you might think! And read more about the origins of this dish if you’re curious where they came from.

Serve these fried pockets of deliciousness with your favorite hot sauce, or hogao (which also goes great with cheese arepas).

Shopping List: You’ll need P.A.N Pre-Cooked White Cornmeal to make the dough, and the spice blend is made from ground achiote, turmeric, onion powder, and garlic powder.

Special Equipment: You’ll need a large, deep, heavy-bottomed pot like a Dutch oven and a candy or deep-fat frying thermometer to make sure your oil is at the right temperature.

Though fresh Argentinian Empanadas taste amazing out of the oven, especially the cheese empanadas, you really can make them ahead of time and just reheat before serving! Sweet potato vegetarian empanadas are also great in room temperature.

You can reheat vegetarian empanadas in the microwave, or in the oven at 200F for 10 minutes.

If frozen, bring vegetarian empanadas to room temperature or defrost them in the fridge overnight before heating in the oven. You can also pop them in the microwave from the freezer.

Argentine Spinach Empanadas

Empanada Dough

1. Heat the water and butter in a saucepan over medium-high heat until butter is melted.

2. Mix the flour, salt, and paprika in a large mixing bowl and make a well in the center of the flour.

3. Pour a little of the hot liquid in the well and mix. Pour the remaining liquid over the dough and mix well. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.

Spinach Filling

2 tsp. of red chili powder

10 oz. of fresh spinach. chopped

8 oz. of ricotta cheese

1 cup of shredded mozzarella cheese

3 tbsp. of parmesan cheese

1 tbsp. of all-purpose flour

Pre-heat oven to 375 degree

1. In a medium sized bowl, mix the ricotta cheese, mozzarella cheese, parmesan cheese, red chili pepper, and egg together.

2. Heat the oil in a large skillet over medium-high heat. Add the garlic and onions into the skillet and saute until tender and translucent. Add the spinach to the skillet and cook until the spinach wilts. Toss in the flour to coat.

3. Stir the spinach into the cheese mixture.

Empanada Assembly and Baking

to see the step by step tutorial on how to assemble the empanadas click here.

1. Once you assemble the empanadas, place them on a greased baking sheet 1 inch apart. Place the baking sheet in the freezer for 30 minutes.

2. While the empanadas are in the freezer, pre-heat your oven to 375 degree. Place the baking sheet in the oven and bake for 25 to 30 minutes or until the empanadas are a light golden brown.

Steps to Make It

Place a couple of tablespoons of vegetable oil in a medium skillet and cook the onion and garlic over medium heat until soft and fragrant.

Add the ground pork, 1 packet of Goya seasoning, and cumin to the pork and cook over medium heat, stirring frequently until pork is well browned.

Add the beef broth and simmer pork over low heat for several minutes, until most of the excess liquid has evaporated and the pork is thoroughly cooked.

Remove from heat and stir in the cream cheese and grated cheddar. Season with salt and pepper to taste.

Potato-Caramelized Onion Empanadas

18 oz. flaky pastry dough
6 tbsp. olive oil
4 large onions, thinly sliced
4 cloves garlic, minced
5 lb. potatoes, par-boiled, cubed
Salt and pepper, to taste
3 cups Jack cheese, shredded
2 tbsp. Mexican oregano, crumbled
2 cups tomatillo salsa
2 cups pico de gallo

These golden pockets of flaky pastry dough are filled with a garlicky mix of potatoes, caramelized onions and cheese. Easy to pick up and eat they make a great appetizer.

Watch the video: Εύκολο σουφλέ πατάτας!!! (January 2022).