Jalapeño Potato Popper Empanada Recipe
Grilled seeded jalapeños, cream cheese, & achiote potato
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Ingredients
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Filling
Method
Instructions
- 1
- 2
Mix the Ingredients
Add cream cheese, grilled jalapeños (finely chopped), achiote paste, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are combined and set aside.
- 3
Prepare the Dough
You can use store-bought empanada dough or make your own. If making your own, combine 3 cups of flour with 1 teaspoon of salt, 1/2 cup of butter (cold and cubed), and 1 egg. Mix until crumbly, then add cold water, one tablespoon at a time, until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
- 4
Assemble the Empanadas
Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter). Place a spoonful of the filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges with a fork to seal.
- 5
Cook the Empanadas
Heat a skillet over medium heat with a little oil. Fry the empanadas for about 3-4 minutes on each side until golden brown. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes.
- 6
Serve
Serve the empanadas hot with your favorite dipping sauce or salsa.