Potato Samosas with Empanada Dough

These delightful Potato Samosas are a fusion of South Asian and Hispanic cuisines, utilizing empanada dough for a crispy shell that encases a spiced potato and vegetable filling. Perfect for appetizers or a savory snack, these samosas deliver flavor and crunch in every bite.

Ingredients

🥔 5 large potatoes
🍗 1 carton of chicken or vegetable broth (32 oz)
🫒 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- Thawing Dough:

• Remove the empanada dough discs from the freezer and let them thaw in the refrigerator overnight to ensure they are pliable for filling.

2- Preparing Potatoes:

• Peel, wash, and cut the potatoes into small cubes.
• Place them in a pot, add the chicken or vegetable broth, and boil until the potatoes are fork-tender. This should take about 15-20 minutes.

3- Cooking Onion Mixture:

• While the potatoes boil, heat a skillet over high heat and add the olive oil.
• Sauté the garlic and onion for about 2 minutes.
• Add the turmeric, black pepper, cumin, curry powder, chili flakes, and salt. Mix well and continue to sauté for another 2 minutes until fragrant.

4- Mixing Filling:

• Once the potatoes are cooked, drain them and place in a large bowl.
• Add the onion mixture along with the frozen peas and carrots.
• Mix until all ingredients are well combined and evenly distributed.

5- Filling Samosas:

• Take a disc of empanada dough and place about 2 heaping tablespoons of the potato mixture in the center.
• Fold the dough over the filling to form a semi-circle and seal the edges by either braiding or pressing with a fork.

6- Frying Samosas:

• Heat oil in a deep fryer or a large, heavy-bottomed pan to 350°F (175°C).
• Fry the samosas in batches until golden brown, about 3-4 minutes per side.
• Ensure not to overcrowd the pan to maintain the oil temperature.
• Drain on paper towels.

7- Storage:

• For future enjoyment, allow the samosas to cool completely, then place them in a single layer on a baking sheet lined with parchment paper.
• Freeze until solid and transfer to a Ziploc bag for longer storage.
• When ready to eat, reheat in a preheated oven or refry until hot.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: Approximately 20 samosas
Calories per Serving: Approximately 180 kcal
Nutritional Information per Serving: Protein: 3g, Fat: 9g, Carbohydrates: 22g
Equipment: Skillet, pot, deep fryer or heavy-bottomed pan, large mixing bowl, baking sheet, fork

Cooking Tips:

• Ensure the oil is hot enough before frying to achieve the perfect crispy texture.
• Do not crowd the frying pan, as it can lower the oil temperature and affect the cooking process.
• If you prefer a spicier filling, add more chili flakes or a dash of hot sauce.

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Fusion Potato Samosas