Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 1/3 cup lard or vegetable shortening
  • 3/4 cup hot tap water
  • 1-1/2 pounds russet potatoes (peeled and diced)
  • 1 cup chopped onion
  • 1/4 cup cooking oil
  • 2 teaspoons minced garlic
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1 fresh serrano chili (minced)
  • 1 tablespoon scotch bonnet pepper hot sauce
  • 1/2 cup canned chickpeas (drained)
  • Cooking oil
  • Pickapeppa sauce (steak sauce, or chutney (for dipping))

Instruction

  • Mix together the ingredients for the dough until it is smooth.
  • Divide dough into 16 portions, rolling into a ball.
  • I placed these on a baking sheet sprayed with nonstick and covered them with plastic wrap to keep the air off and rested them for 45 minutes.
  • While dough is resting, cook the potatoes in boiling salted water about 10-12 minutes or until fork tender; drain.
  • Saute the onion and garlic in the oil in a frying pan until soft.
  • Add the drained potatoes and all the remaining ingredients for the filling; mash with a potato masher (as you would for mashed potatoes) and allow to cool completely.
  • Heat oil in a large skillet 2 inches deep (but no more than halfway full in the skillet) and keep the temperature steady at 350F.
  • Roll out each dough ball on silpat into a 5-inch circle (this will be very thin).
  • Place about 2-1/2 tablespoons of the cooled potato filling into the center of the dough; wet the edges of the dough with water and fold into a half-moon shape, pressing to seal.
  • Crimp edges with the tines of a fork.
  • Carefully lift empanadas and fry in oil for 4-5 minutes or until golden on each side, being careful not to crowd the pan.
  • Drain and keep warm. Continue with remaining dough and filling. I had to reduce the filling from the example recipe (I calculated it but it was too much for the dough) so there is about a cup left over. Freeze for later or use as a filling for a wrap.
  • Serve empanadas with dipping sauces of your choice. Pickapeppa is preferred.