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Curried Empanadas

January 30, 2011

empanada, empanadas, curried empanadas

I’m a fan of leftovers.  Some meals are even better on day two.  Leftovers also simplify my life: I am always happy to take a serving to work for lunch or warm it up for dinner, if it means I get a day off from cooking.  Lately, I’ve been in the mood to bake a meal that will yield enough for leftovers.

The best leftover foods are ones that are herb-y or spicy.  Cold margherita pizza? Yes, please! Another flavor I like the second time around is curry.  I’ve made large batches of curried chicken salad to eat throughout the work week, and it has proven to be just as delicious as the day before. Curried empanadas is now another curry dish in my go-to-leftover recipe list.

Health note: Curry powder is a tasty combination of several herbs and spices.  One of them being tumeric, which gives curry that distinct flavor, kick, and color.  This website lists 20 benefits of incorporating tumeric (or curry) into your diet, including minimizing certain cancers and improving memory!


Pie Crust

  • 1 1/4 c. all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp baking powder
  • 14 tbs unsalted butter
  • 1 tbs cider vinegar
  • 5 tbs ice water
  • 1 egg white


  • 1-2 tbs vegetable oil
  • 3/4 tsp mustard seeds
  • 1 tsp curry powder
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 2 potatoes
  • 1 sweet onion
  • 2 carrots
  • 3 garlic cloves
  • 1 c. frozen peas
  • 1 c. broth (chicken or veg)
  • 2 tbs raw sugar (or agave nectar, honey, etc)
  • 3/4 c. shredded chicken or tofu (optional)


  1. In a large mixing bowl wisk together flour, baking powder, and salt. Add butter a few tablespoons at a time and work into flour with a pastry blender (shown on the right).  Make sure the butter is very cold.
  2. Next add the cider vinegar and ice water and mix until dough forms.  Divide the dough into 4 lumps, wrap each in saran wrap, and place in the refrigerator until ready for use.
  3. Preheat the oven to 400 degrees and put a large pot of water on the stove to boil.
  4. Meanwhile, peel the potatoes and carrots.  Cut the potatoes into cubes, dice the carrots, dice the onion, and mince the garlic.
  5. Boil the potatoes for about 15-20 mins.
  6. Heat the oil in a large pan, add the onion and garlic and saute until fragrant (about 2 minutes).
  7. Push the onion and garlic to the side of the pan and toast the mustard seeds in the middle for a minute.
  8. Add the broth, carrots, and peas to the pan.  Stir in spices.
  9. When potatoes are finshed cooking, drain and use a fork to smash them (leave them pretty clumpy).
  10. Add the contents of the pan to the pot of potatoes and mix.  Season with salt and sugar.  (You can also fold in your protein at this time, if using.)
  11. Remove a lump of dough from the refrigerator.
  12. Divide the lump in half (each half should be enough to make one pie).
  13. Flour each side of the dough, rolling pin, and rolling mat.
  14. Roll the dough into a 6 inch circle.
  15. Add a few tsp of filling.
  16. Fold the dough over the filling (creates a half-moon shaped pie)
  17. Use a fork to crimp and seal the edges.
  18. Brush the top of the pie with egg wash (1 egg white and 1 tbs water).
  19. Repeat steps 13-18 with remaining dough and filling.
  20. Bake for 25 minutes or until golden.
2 Comments leave one →
  1. January 31, 2011 8:58 pm

    This looks awesome.

  2. Kristine Waggoner permalink*
    January 31, 2011 10:12 pm

    I wish I could have you over for dinner… I know how you love your pies and pasties. 🙂

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