Curried Potato Empanadas Recipe

1. Make the dough

Combine the flour and salt in a large bowl. Cut the cold butter into small cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. If using the optional egg for a richer dough, whisk the egg with the cold water. Gradually add the water (or water + egg mixture) a tablespoon at a time, mixing with a fork until the dough just comes together. You may not need all the liquid. Dough should be moist but not sticky.

3. Turn the dough onto a lightly floured surface and gently knead 6–8 times to bring it together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

5. After chilling, roll the dough out on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch (11–13 cm) round cutter to cut disks for empanadas. Re-roll scraps as needed. Keep disks covered with a towel while filling so they don’t dry out.

6. Cook the potatoes

Place the diced potatoes in salted water and bring to a boil. Cook until just tender, 8–10 minutes depending on dice size. Drain and set aside to steam-dry for a couple minutes so they're not watery.

7. Prepare the aromatics and spices

While potatoes cook, heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

8. Stir in the cumin, turmeric, curry powder, smoked paprika and red chili flakes. Cook spices with the onion/garlic for 1 minute, stirring constantly to bloom the spices.

9. Add the drained potatoes to the skillet and gently fold to coat with the spiced onion mixture. Mash slightly with the back of a spoon or a potato masher so the filling binds — leave some small chunks for texture.

10. Stir in the thawed green peas and cook 2–3 minutes more until peas are warmed through. Season with salt, black pepper and lime juice. Stir in chopped cilantro and remove from heat. Taste and adjust seasoning; filling should be well seasoned because dough is neutral.

11. Allow the filling to cool to warm (not hot) before assembling so it doesn't make the dough soggy. If filling is very wet, warm it in the skillet to evaporate excess moisture.

12. Place about 2–3 tablespoons of filling in the center of each dough disk (adjust to size of disk). Do not overfill to prevent bursting.

13. Brush the edge of the disk lightly with water or beaten egg. Fold the dough over to form a half-moon and press the edges to seal. Crimp using a fork or make the traditional Argentine repulgue (fold and roll) to seal decoratively.

14. Place empanadas on the prepared baking sheet. Beat the remaining egg for egg wash and brush lightly over each empanada for a golden finish.

15. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway, until the empanadas are golden brown and the dough is cooked through. Let rest 5 minutes before serving.

16. Serve warm with yogurt or sour cream, aji or hot sauce, and garnish with cilantro leaves.