Aromatic empanadas with exotic Indian spices
Welcome to my kitchen! Today, I’m excited to share with you my recipe for spinach and potato Indian empanadas. If you’re looking for a delicious and unique twist on classic empanadas, then you’re in the right place. These savory turnovers feature a flavorful filling of spiced potato and spinach that will have your taste buds singing.
When it comes to food, I believe that the best dishes are those that bring people together. Empanadas are the perfect example of this – they’re great for sharing and enjoying with loved ones. Whether you’re having a small gathering or a big party, these spinach and potato empanadas are sure to please.
But what makes this recipe truly special is the combination of flavors and textures from Indian cuisine. The blend of spices, herbs, and fresh ingredients come together to create a dish that’s both comforting and exciting. Plus, it’s easy to customize the recipe based on your dietary needs or preferences – whether you’re vegan or a meat-eater.
So why not step out of your comfort zone and give this spinach and potato Indian empanada recipe a try? Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
Are you tired of the same old boring appetizers? Do you crave something more exotic and flavorful? Then look no further than these spinach and potato Indian empanadas.
What’s not to love about these savory pastries? Their crispy, golden exterior gives way to a flavorful filling of tender potatoes, hearty chickpeas, and nutritious spinach. The combination of spices like garlic, onion, and saag aloo curry create an explosion of flavors that will leave your taste buds begging for more.
This recipe is the perfect marriage between Indian and Latin American cuisines, bringing together the best of both worlds in one delicious bite. These empanadas are also incredibly versatile- you can switch up the filling with sweet potatoes, ricotta cheese or ground beef for a variety of options.
Plus, making these empanadas is a fun activity to do with friends and family. Get creative with the empanada dough- you can make them into small pockets for easy snacking or try making larger ones for a main course!
So why not give this recipe a try? Your taste buds will thank you for it!
Ingredient List
To make these mouth-watering Spinach and Potato Indian Empanadas, here’s the list of ingredients you’ll need:
For the Dough:
- 2 cups of all-purpose flour
- 1/4 cup of olive oil
- 1/2 cup of lukewarm water
- 1 egg (beaten)
- 1/2 teaspoon of salt
For the Spinach-Potato Filling:
- 1 large baking potato, peeled and diced
- 1 cup of frozen chopped spinach, thawed and drained
- 2 tablespoons of olive oil
- 1 cup of finely chopped onion
- 2 cloves of garlic, minced
- Salt and pepper to taste
Tip: To make it vegan, substitute the beaten egg in the dough for a vegan egg substitute, and skip using mozzarella cheese.
The Recipe How-To
Now, it’s time for the fun part – let’s make some tasty empanadas! Follow these step-by-step instructions and you’ll have a delicious meal in no time.
Ingredients needed:
- 1 large baking potato, peeled and diced
- 2 tablespoons olive oil
- 1 cup chopped onion (about 1 medium onion)
- 2 cloves of garlic, minced
- 300g frozen chopped spinach, thawed and drained well
- Salt and freshly ground black pepper to taste
Step 1:
In a large skillet over medium heat, add the oil. Once hot enough, add the diced potatoes and cook for about 10-12 minutes or until tender. Cover skillet with lid halfway through so steam doesn’t escape.
Step 2:
Add chopped onions and cook until they are soft and lightly browned. Add minced garlic and stir.
Step 3:
Throw in the thawed frozen chopped spinach, mix well with potato onion mixture. Cook stirring for another minute or two. Season with salt and pepper to taste.
Step 4:
Preheat your oven to 400°F (200°C).
Step 5:
Takeout the empanada dough from the fridge while the oven is preheating. Roll it out on a floured surface to about 1/8 inch thick for small/medium empanadas or slightly thicker for larger sizes.
Step 6:
Use a round cookie cutter or a cup to cut dough into circles. Place approximately one tablespoon filling on one side of the circle leaving space around edges.
Step7:
Fold the dough over the filling to create a half-moon shape. Crimp the edges together by pressing down hard with a fork to seal completely.
Step8:
Transfer the empanadas onto a baking tray lined with parchment paper. Brush each empanada lightly with a beaten egg, sprinkle with some shredded mozzarella cheese.
Step9:
Bake for 20-25 minutes until they become golden brown. Serve your hot and crispy empanadas!
Now you have your homemade tasty spinach and potato Indian empanadas!
Substitutions and Variations
Looking to mix it up a bit? There are so many different substitutions and variations you can try with this spinach and potato empanada recipe!
– Cheese: If you’re feeling cheesy, try adding some mozzarella cheese to your filling for a gooey, melty surprise. You can also try experimenting with other cheese varieties, like ricotta or feta.
– Sweet Potato: For a twist on the traditional, you could substitute sweet potato for baking potato. The sweetness pairs perfectly with the spinach and adds a pop of color to your empanadas.
– Chickpea and Spinach: Looking for a vegetarian option? Try adding chickpeas to the mix! They provide extra protein and heartiness to your filling. If you really want to stick with the veggie theme, try making vegan empanadas by using mashed potato or chickpea as filler instead of egg-based dough.
– Beef Empanadas: If you prefer meat in your empanadas, try using beef instead of potato. A beef and spinach combination is sure to be a hit!
– Palak Ki Aloo Recipe: This empanada dough and spinach curry recipe (also known as Aloo Palak) are very similar in flavor profile. Use the palak ki aloo recipe as inspiration for your next batch of spinach empanadas.
Whatever substitution or variation you choose, make sure to keep the core components – chopped spinach, diced potatoes, garlic and onions – in your recipe. These flavorful ingredients set these empanadas apart from any other!
Serving and Pairing
These Spinach and Potato Indian Empanadas are the perfect snack to enjoy on a cozy night in or to surprise your friends at a party. These golden pockets of savory goodness are best served hot and fresh out of the oven, so be sure to set them on the table as soon as you can.
These empanadas go well with a variety of sides and condiments. If you’re in the mood for something sweet, try serving them with apricot or mango salsa. For a more savory option, pair them with tamarind chutney or mint yogurt dip. You can also add a dash of lemon juice and chili flakes to your yogurt dip for an extra tangy kick.
These empanadas can be enjoyed as an entree on their own or served as part of a larger meal. Pair them with some sautéed vegetables or brown rice for a well-rounded dinner. They also complement meat-based dishes like beef empanadas or cheese empanadas for an option that caters to all types of taste preferences.
For those looking for vegan options, these empanadas can be easily transformed into vegan empanadas by swapping the mozzarella cheese for vegan cheese. They can also be paired with vegan sides like roasted sweet potato or chickpea salad.
No matter what you decide to serve alongside these Spinach and Potato Indian Empanadas, they are sure to leave your guests wanting more. So go ahead and indulge in this delicious treat – you won’t regret it!
Make-Ahead, Storing and Reheating
One of the best parts about this spinach and potato Indian empanadas recipe is that it is perfect for make-ahead meals. These tasty pastries can be assembled ahead of time and stored in the refrigerator or freezer until you’re ready to bake them.
To make these empanadas ahead of time, simply follow the recipe instructions until it’s time to bake them. Once you have filled and assembled the empanadas, wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to three days or freeze them for up to three months.
When you’re ready to eat these delicious empanadas, simply preheat your oven to 375°F (190°C) and place them on a baking sheet lined with parchment paper. If you’re reheating from frozen, add an extra 5-10 minutes to the baking time.
One thing to keep in mind when reheating these empanadas is that they can become slightly soggy if they are not reheated properly. To avoid this, try reheating them in a toaster oven or under the broiler for a few minutes, flipping halfway through cooking.
Another great way to enjoy these spinach and potato Indian empanadas is as a convenient grab-and-go lunch option throughout the week. Simply bake them ahead of time, let them cool completely, and store them in an airtight container in the fridge for up to 4 days. They reheat perfectly in the microwave, making it easy for you to enjoy a hearty and delicious meal anytime, anywhere!
Tips for Perfect Results
To achieve perfect Spinach and Potato Indian Empanadas, here are some tips we recommend:
1. Cook the Potatoes just right
Cooking the potatoes just right is essential for a good empanada. The potatoes shouldn’t be mushy or undercooked. They should be soft enough to mash, but not too soft that they fall apart. Try to use baking potatoes as they hold their shape better, but you can also use sweet potatoes or even chickpeas.
2. Squeeze out the excess water from frozen spinach
Make sure you squeeze out all the excess water from the frozen spinach before using it in the recipe. This prevents sogginess and ensures that the empanadas hold their shape.
3. Season generously
Don’t forget to season your potato and spinach filling with salt, pepper, and garlic to add flavor. You can also experiment with different spices such as cumin, coriander or garam masala for an added depth of flavor.
4. Use mozzarella cheese or vegan alternative
Adding cheese (or a vegan alternative) helps to bind the filling together and creates a creamy texture inside your empanadas. We recommend mozzarella cheese as it melts well and gives a lovely stretchy texture when heated.
5. Use pre-made empanada dough
If you’re short on time or just not confident making dough from scratch, try using pre-made empanada dough. It’s readily available in most supermarkets in the frozen section and will save you a lot of time.
6. Seal them correctly
Make sure you seal your empanadas properly as an open seal can lead to filling spilling out while frying, and nobody wants that! To get a good seal, brush the edges of the dough with beaten egg before pressing them together.
7. Don’t overfill
Be careful not to overfill your empanadas as this can lead to them spilling open while cooking. We recommend 1-2 tablespoons of filling per empanada.
By following these tips, you’ll ensure that your Spinach and Potato Indian Empanadas turn out perfectly every time.
FAQ
As you prepare to make these delicious spinach and potato Indian empanadas, you may encounter some questions along the way. In this section, I’ve compiled the most frequently asked questions about this recipe, along with some helpful answers that will ensure that your empanadas come out perfectly every time.
What are 3 types of empanadas?
If you ever find yourself in Tucumán, the National Empanada Festival’s birthplace, you’ll want to try the local empanadas filled with either beef, tripe, or chicken. These regional specialties are carefully wrapped in dough and cooked to perfection in a clay oven using beef fat.
Are empanadas best fried or baked?
There are two cooking methods that can be used to make tasty empanadas. Opting for oven-baked empanadas can result in a healthier snack, while deep-frying them can be a quicker option.
Are empanadas usually corn or flour?
If you’re looking for a delicious, savory snack on-the-go, empanadas could be just what you need. These fried dough pockets loaded with meat and potatoes are a popular street food in Colombia.
What flour are empanadas made of?
To whip up a batch of homemade empanada dough, gather some all purpose flour, salt, and melted unsalted butter.
Bottom Line
In conclusion, these spinach and potato Indian empanadas are a delightful twist on the classic Latin American pastry. This recipe is versatile, customizable and straightforward to follow, making it perfect for both novice and experienced cooks.
With its blend of Indian spices and Latin flavors, this dish is sure to be a crowd-pleaser. Whether you’re looking for a vegetarian or vegan option, this recipe can easily be adapted to suit your dietary needs. Plus, the individual portions make them ideal for packing as a quick snack or lunch.
So what are you waiting for? Give this recipe a try and experience the delicious combination of spinach and potatoes in a delectable pastry form. You won’t be disappointed!
Spinach and Potato Indian Empanadas Recipe
Ingredients
- 8 empanada wrappers
- 1 (10 ounce) box frozen chopped spinach
- 1/4 vidalia onion, chopped
- 1 small baking potato, diced
- 2 tablespoons chopped garlic
- rogan josh seasoning
- vindaloo seasoning
- shredded mozzarella cheese (optional)
- 1 egg, beaten
Instructions
- Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes.
- Heat oven to 400°F.
- Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown.
- These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.