I opted to call these fried hearty Potato and Meat Empanadas after the Latino empanada versus the Arab samosa because of the filling. Cooked lamb or beef mince is stirred into some coarsely mashed potato and stuffed in a dough pocket before being fried.
Making for a great addition to the dining menu, these little pockets were a hit with everyone who tried them. Now the dipping can be completely customized. Some ideas range from ketchup to lebna, to chunky mango chutney.
Hearty Potato and Meat EmpanadasPrint Recipe
- Filling Ingredients
- 250 grams of beef mince
- 1 onion, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 1/2 teaspoon of chilli
- 1 tablespoon of dry mint
- 2 potatoes, boiled
- Dough Ingredients
- 2 cups of flour
- 100 grams of butter
- 1/2 teaspoon of baking powder
- 2 eggs
- 1/4 cup of water
- Pinch of salt
- 2 tablespoons of oil
- Make the dough by blitzing all the ingredients in the food processor until the ball is formed. Set aside to rest.
- Saute the mince until just turned brown, stir in the chopped onion and continue to saute until the onion is soft. Stir in the salt, pepper, cinnamon, allspice, chilli, and dry mint. Remove from heat.
- Using a fork, roughly mash the peeled, boiled potato (easier to do while still warm), and stir to combine with the seasoned cooked minced meat. Allow to cool completely before using as a filling.
- When the dough has completed resting and the filling is cool, divide the dough in half, each half into 16 balls. Roll each ball into a circle, place a tablespoon of filling in the middle, fold in half and seal. Refrigerate for up to a day, or freeze in a sealed bag for a couple of months.
- To serve, fry the empanadas until golden brown. Serve warm or at room temperature.