ingredients for
- 500 g potatoes (any variety), peeled and roughly diced
- 120g potato starch, more if necessary
For the filling:
- 1 medium, finely chopped onion
- 60g finely chopped red, yellow or orange peppers
- 30 g finely chopped tomato
- 30 g cooked black beans (optional)
- 1/2 tsp ground cumin
- 1/2 tsp Paprika powder
- 1/2 tsp Garlic powder
- 1/4 tsp Chipotle powder
- 1 tbsp finely chopped fresh coriander
- 1 teaspoon freshly squeezed lime juice
Preparation:
Steam the potatoes in a pot with a steamer insert until tender, 20 to 25 minutes. Mash with a potato masher or potato press. Add the potato starch and knead until you have a soft, non-sticky dough. Add more starch if necessary.
While the potatoes are steaming, prepare the filling.
To do this, place a non-stick ceramic pan over medium heat. Add the onions and cook until softened, 3 to 5 minutes. Add peppers, tomatoes, black beans (if using), cumin, paprika, garlic powder and chipotle powder. Cook another 5 to 8 minutes until the peppers and beans are tender. Stir in the coriander and lime juice. Remove from heat and set aside.
Preheat the oven to 200°C and line a large baking tray with baking paper.
To make the empanadas, sprinkle a work surface generously with potato starch and roll out the dough to about 0.6 cm thick. Cut out circles with a diameter of about 5 cm. Place each circle individually on the prepared baking sheet and place 1 to 2 tablespoons of the filling on top of the dough. Now carefully fold one side of the dough over the filling and seal the empanada by gently pressing the edges together with a fork. Pinch the dough if it has any cracks. Repeat the process with the remaining dough and filling.
Bake the empanadas for 25 to 30 minutes, until browned on top. Allow to cool for 5 minutes before serving.
Bon appetit!
Source: Heal your brain, The practical program
Photos: Maarja Urb
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