Description
Delicious empanadas filled with Yukon Gold potatoes, eggs, and cheddar cheese.
Ingredients
Scale
- 1 lb Yukon Gold potatoes, peeled and diced
- 4 large eggs
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 1 package (14 oz) refrigerated pie crusts (or homemade empanada dough)
- 1 egg, beaten (for egg wash)
- 2 tbsp water
Instructions
- Place the diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain well and transfer to a large bowl.
- While the potatoes cook, hard-boil the eggs: place them in a saucepan, cover with water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool, peel, and chop.
- Heat olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
- Add the cooked potatoes, chopped hard-boiled eggs, shredded cheddar, and parsley to the skillet. Gently stir to combine. Season generously with salt and pepper. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pie crusts on a lightly floured surface. Using a round cutter or bowl (about 5-6 inches in diameter), cut out circles of dough.
- Place a heaping spoonful (about 3 tbsp) of the cooled filling onto the center of each dough circle.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of the dough circles with the egg wash.
- Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal.
- Place the sealed empanadas on the prepared baking sheet. Brush the tops with the remaining egg wash.
- Bake for 18-20 minutes, or until the empanadas are golden brown and flaky.
- Let cool for 5 minutes before serving. Enjoy warm!
Notes
- These empanadas are great for meal prep and can be frozen before baking.
- Feel free to add different spices or vegetables to the filling for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: bake
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg