Potato and Cheese Empanadas

Contributed by

Mary Jo Christie Geroche

Potato and Cheese Empanadas

Not a common empanada filling but it’s a favorite. Growing up I love empanadas for merienda and I’m particularly fond of this no meat but cheesy empanada variant. And it’s baked so you don’t need to worry about the grease that’s common in most empanadas.
Servings 2 -3
Prep Time 1 min
Cook Time 30 mins



  • 1 cup AP flour
  • 1 egg yolk
  • 1 tbs sugar
  • 2 tbs melted, but not hot, butter
  • 2 tbs milk
  • pinch of salt


  • 2 medium potatoes, steamed and mashed
  • salt and pepper to season the potatoes
  • parsley and dill (or your herb of choice)
  • chunks of cheddar

egg wash

  • 1 egg, whisked with 1 tbsp milk


  • Mix the dry ingredients for the dough.
  • Add the melted butter, egg yolk and milk. Mix and knead the dough until smooth.
  • Wrap the dough and chill for at least 30 minutes.
  • Season the mashed potatoes with salt, pepper and the herbs.
  • Take the chilled dough out of the fridge. Roll the dough in a floured surface until it is about 1 mm thick.
  • Cut the dough into smaller circles using a cookie cutter or a wide-mouthed glass. I used a mason ring jar to cut mine.
  • Add about a tablespoon of the potato filling to the center of the dough, and add chunks of cheddar.
  • Fold the empanada, and flatten and seal the edges. You may use a fork for sealing the edges.
  • Repeat the process for the rest of the empanadas.
  • Chill the empanadas for the last time for 10-20 minutes.
  • Assemble the empanadas for baking and brush each empanada with egg wash.
  • Poke 2-3 holes on each empanada with a knife to let the steam escape while baking.
  • Bake at 200 degrees C for 20 minutes or until golden brown.
Course: bread
Cuisine: Spanish

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