Samosas and Empanadas: fraternal twins, long-distance family members or brothas from a different motha? Who knows? But both sure are tasty traditional treats.
So why not fuse the two together to produce one creative masterpiece. The filling: a curried potato and pea mixture full of color, spice and a bit of heat. The dough: good, old school regulation empanada dough-thick, buttery, soft. Put both of them together to create a great balance of flavors. The dough lets the filling stand out as the star, which is really how it should be done.
WHAT YOU NEED:
-3 cups of all-purpose flour;
– ¼ teaspoon of salt;
-1 ½ sticks of butter;
– 1 egg;
– ¼- ½ cup of water;
– 1 potato, chopped;
-1 cup of peas;
– 1-2 tablespoons curry powder;
– ¼ cup of white wine;
-1 teaspoon of crushed chile peppers (optional);
WHAT YOU DO:
For the dough: Place flour and salt into a mixing bowl. Stir making a well in the center (Still not sure why but all I just know you have to). Next add the egg in the center of the well. Cut up the butter into roughly 12 pieces and toss into the bowl. Pour about ¼ of the water into the bowl and, using your hands, mix to form dough. Add more water as needed. Dough is ready when it forms into a ball but is not overly sticky. Refrigerate for at least 30 minutes. When ready to use take dough out of the refrigerator and let sit for about 20 minutes. Roll out dough to a flat sheet. Using anything circular whatsoever cut out discs from the dough.
For filling: In a medium or large saucepan, bring potatoes and water to a boil. Boil until potatoes are tender. Drain and let cool slightly. In a large sauté pan heat oil on medium until shimmery. Add garlic and stir for about 30 seconds. Next add curry powder and stir until bubbly.
Pour in wine and more oil if needed to create a paste. Toss in peas and potatoes and coat gently with the paste. Add more salt as needed and chile flakes if using (depending on the level of heat the curry powder adds the chile flakes may or may not be needed).
Let mixture cool before attempting to assemble. Place filling about ¾ down the center of the empanada shell. Depending on the size of the empanadas use anywhere from ½ teaspoon of filling to 1 tablespoon.
The key is to not use too much filling or it will leak out. Fold down the center and using a fork crimp the edges of the empanada to seal.
Place on a cookie sheet and brush with a simple egg wash, melted butter or oil. Lightly sprinkle the tops of the empanadas with salt and/or cumin. Place in a 375 degree oven for 20-25 minutes or until golden brown. Let stand for about 5 minutes before trying to remove them from the cookie sheet.