Achiote Potato Empanada Recipe

Preparation and Cooking

1. 1

   Make the Filling

   In a large pot, boil the potatoes until tender. Drain and mash them in a bowl.

2. 2

   Sauté Aromatics

   In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Combine Filling Ingredients

   Add the sautéed onion and garlic to the mashed potatoes. Stir in achiote powder, salt, and black pepper. Mix until well combined. Set aside to cool.

4. 4

   Prepare the Dough

   In a large bowl, combine the flour and a pinch of salt. Gradually add warm water and melted vegan butter, mixing until a dough forms. Knead for about 5 minutes until smooth.

5. 5

   Shape the Empanadas

   Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a circle about 1/8 inch thick. Place a spoonful of the potato filling in the center of each circle. Fold over and crimp the edges to seal.

6. 6

   Cook the Empanadas

   Preheat the oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.

7. 7

   Serve

   Let the empanadas cool for a few minutes before serving. Enjoy warm!