Smoky Potato and Caper Empanadas with Cilantro Sauce

Name: Smoky Potato and Caper Empanadas with Cilantro Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Spanish, European
Ingredients: 2 Tbsps capers, drained and roughly chopped; 1 Tbsp chipotle pepper en adobo, finely chopped (about , plus 1 tablespoon adobo sauce; 473 milliliters cilantro leaves and tender stems; 1 teaspoons madras curry powder; 283 grams cups all-purpose flour; 2 Tbsps minced fresh cilantro leaves; 1 clove garlic; 1 Tbsp kosher salt; 2 Tbsps juice from 1 lime; 142 grams cup masa harina; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely diced; 227 grams medium potatoes (about , but into 1/4-inch dice; 1 green bird chile or serrano pepper; 2 liters vegetable oil (if frying), or 2 tablespoons if baking; 8 Tbsps vegetable shortening; 118 milliliters ice cold water

Smoky Potato and Caper Empanadas with Cilantro Sauce might be just the European recipe you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 1602 calories, 4g of protein, and 169g of fat per serving. This recipe serves 12. Head to the store and pick up capers, water, juice from 1 lime, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

For the Filling: Cover potatoes with cold water by 1-inch in a medium saucepan and add 1 tablespoon kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, about 8 minutes.

Ingredients you will need

Kosher Salt

Potato

Water

Equipment you will use

Sauce Pan

Drain and set aside.

Rinse pan and dry.

Equipment you will use

Frying Pan

Heat olive oil over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Add onions and cook, stirring frequently until softened but not browned, about 4 minutes.

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Onion

Add garlic and cook until fragrant, about 30 seconds.

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Garlic

Add chipotle and sauce, capers, curry powder, and potatoes. Stir to combine, lightly mashing potatoes. Season to taste with salt and stir in cilantro.

Ingredients you will need

Curry Powder

Chipotle Chiles

Cilantro

Potato

Capers

Sauce

Salt

Transfer to a large plate and set aside until completely cool.

For the Dough: Process half of flour, masa, and salt in a food processor with three 1-second pulses.

Ingredients you will need

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add shortening in chunks and process in 1-second pulses until dough resembles wet sand, about 12 pulses.

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Shortening

Dough

Add remaining cup flour and pulse 4 times until homogenous.

Ingredients you will need

All Purpose Flour

Transfer to a large bowl.

Equipment you will use

Bowl

add 1/2 cup cold water. Knead dough until it forms a ball. It should feel slightly tacky. If dry, add more water 1 tablespoon at a time. Wrap dough ball in plastic and refrigerate until ready to use, at least 45 minutes.

Ingredients you will need

Dough

Water

Wrap

Combine cilantro, pepper, garlic, and lime juice in a blender.

Ingredients you will need

Lime Juice

Cilantro

Garlic

Pepper

Equipment you will use

Blender

Add 1/4 cup water. Blend until smooth, adding water as necessary and scraping down sides as necessary. Season to taste with salt. Set aside.

Ingredients you will need

Water

Salt

To Assemble and Cook: Divide dough into 12 to 16 even pieces (depending on how large you want them to be).

Ingredients you will need

Dough

Roll each piece into a ball. Working one piece at a time, roll dough out on a lightly floured surface with a rolling pin or press with a tortilla press into a 3 1/2- to 4 1/2-inch round.

Ingredients you will need

Tortilla

Dough

Roll

Equipment you will use

Rolling Pin

Place a few teaspoons of filling in the center of each dough round.

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Dough

Brush edges of dough with water and gently fold in half. Crimp edges or press with the tines of a fork to seal. Set aside and repeat with remaining empanadas.

Ingredients you will need

Dough

Water

Bake: Adjust oven rack to upper and lower middle positions and preheat to 400°F. Line two baking sheets with parchment paper

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Baking Paper

Baking Sheet

Oven

Place empanadas on baking sheet and brush with 2 tablespoons oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Bake until golden brown and crisp, about 30 minutes.

Equipment you will use

Oven

Serve with cilantro sauce.

Ingredients you will need

Cilantro

Sauce

Heat 2 quarts oil to 350°F in a large wok or dutch oven. Fry empanadas a half dozen at a time, agitating occasionally, until golden brown and crisp, about 4 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven