Potato Samosas with Empanada Dough

These scrumptious potato samosas are made with empanada dough for a delightful twist on a classic favorite. With a comforting, spiced potato filling encased in a crisp and golden-brown crust, these samosas are perfect for snacking, parties, or as an appetizer. They're easy to make and freeze well for an anytime treat!

Ingredients

🥔 5 large potatoes
🧃 1 carton of chicken or vegetable broth (32oz)
🫒 1/2 cup olive oil
🧄 3 cloves garlic, minced
🧅 1 medium onion, chopped
🌿 1 teaspoon turmeric
⚫ 1 teaspoon black pepper
🌿 1 teaspoon cumin
🌿 1 teaspoon curry powder
🌶️ 1/2 teaspoon chili flakes
🧂 1 teaspoon salt, or to taste
🥕 2 cups frozen veggies (peas and carrots)
🥟 2 packages empanada dough discs
🫒 Oil for frying

Instructions

1- Thaw Dough:

• The night before, thaw the empanada dough discs in the fridge to ensure they are ready for use.

2- Prepare Potatoes:

• Peel, wash, and cut the potatoes into small cubes.
• Place them in a pot and add chicken or vegetable broth.
• Boil until the potatoes are fork-tender.

3- Prepare Onion Mixture:

• While the potatoes are boiling, heat olive oil in a skillet over high heat.
• Add the minced garlic, chopped onion, turmeric, black pepper, cumin, curry powder, chili flakes, and salt.
• Mix well and sauté for a couple of minutes until the onions are soft and fragrant.

4- Mix Filling:

• Once the potatoes are cooked, drain them and place them in a large bowl.
• Add the onion mixture, peas, and carrots, mixing everything together thoroughly to create your samosa filling.

5- Assemble Samosas:

• Place about 2 heaping tablespoons of the potato mixture in the center of each empanada dough disc.
• Fold the dough in half over the filling and braid the edges or use a fork to seal them.

6- Cook or Freeze:

• Fry the samosas immediately in oil until golden brown, or place them in the freezer until completely frozen.
• Once frozen, transfer them to Ziploc bags and store them in the freezer.
• Enjoy them whenever desired by frying them until golden.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: Approximately 12-15 samosas, depending on size
Calories: 180 per samosa (based on approximately 15 samosas)
Nutrition per Serving: Proteins: 4g; Fats: 8g; Carbohydrates: 24g
Equipment: Pot, skillet, mixing bowl, frying pan

Cooking Tips

• Ensure the empanada dough is properly sealed to prevent oil from entering the samosas during frying.
• Adjust spices to your taste preference.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Potato Samosas with Empanada Dough