Sautéed Potato and Chickpea Filling
Ingredients
- 1 can chickpeas, rinsed and drained
- 1/2 cup frozen peas
- 1 large russet potato, cubes
- 1/2 diced onion (optional if you can do onion, had to opt out)
- 1 tsp oregano
- 1/2 tsp fennel seeds
- 1/2 tsp ginger
- 1/2 tsp coriander powder
- 1/2 tsp dry basil
- 1/4 tsp turmeric
- salt to taste ?
Preparation
Heat sauté pan and add potatoes and onion then stir around for about 3 minutes
Add garlic, chickpeas and seasoning mixture next
Sauté, allowing seasonings to warm through and become fragrant
Add 1/4 cup water and cover with lid to allow potatoes to cook for about 10 minutes on a low heat
Remove from heat, mix and allow to cool
Add all dough ingredients to a medium mixing bowl and begin mixing first with a spoon and then with your hands until a smooth dough ball
If dough is too sticky, add a little flour at a time until smooth
If it's too dry, add 1 tbsp at a time of water until dough is firm and not sticky to the touch
Divide dough into 8 even balls
Take one ball to a floured surface and roll into a thin circle, place filling about 1/3 of the way on the surface on the dough, and carefully fold over so that one edge of the dough meets the other
Trim off any uneven or rough edges and seal edges with a fork by pressing the fork into the dough
Place prepared empanadas either in a preheated oven set to 400F for 15-20 minutes or in an air fryer for 3-5 minutes (3 minutes for smaller empanadas, 5 minutes for bigger empanadas)
They freeze and reheat in the toaster oven very well
Convenient if you plan to make a bunch for the work week as a quick grab and go lunch
Video tutorial can be found in my highlights