Empanadas de Papas y Rajas con Crema

This is a creamy, spicy potato pie. The fire-roasted chile gives this dish the rich, wonderful flavor of outdoor cooking.

Serves: 6Hands-on: 1 hourTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • ¾ tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar
  • 1 large poblano chile
  • 1½ Tbsp. olive oil
  • ½ small onion, peeled and thinly sliced
  • 1 clove garlic, peeled and crushed
  • 2 cups red potatoes, boiled and peeled
  • ¼ cup frozen corn kernels, thawed
  • ⅓ cup vegan sour cream
  • 2 Tbsp. soymilk

Directions

  • Whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the ice water and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
  • While dough is chilling, roast the chile on an outdoor grill or over an open flame on a stovetop burner, turning with tongs until the skin on all sides is charred and blistered. Immediately place in a plastic bag and seal. The steam from the chile will loosen the skin. After 15 minutes, remove the skin, stem, and seeds. Cut into strips about ¼" wide and 1" long.
  • Heat oil in a large skillet over medium heat. Add onion and remaining ½ teaspoon salt. Cook until tender, stirring occasionally, about 7–10 minutes. Add garlic and chile strips and cook for another 4–5 minutes. Add potatoes and corn and continue to cook, stirring occasionally for 4–5 minutes, until potatoes are heated. Add sour cream, stirring to combine, and heat to just bubbling. Remove from heat and allow to cool.
  • Heat oven to 350°F. Roll dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed. Fill the center of each circle with ¼–⅓ cup filling, leaving a ½" border. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place on a baking sheet and brush tops with soymilk.
  • Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.

Recipe Information

Serves: 6

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • ¾ tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar
  • 1 large poblano chile
  • 1½ Tbsp. olive oil
  • ½ small onion, peeled and thinly sliced
  • 1 clove garlic, peeled and crushed
  • 2 cups red potatoes, boiled and peeled
  • ¼ cup frozen corn kernels, thawed
  • ⅓ cup vegan sour cream
  • 2 Tbsp. soymilk

Directions

  • Whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the ice water and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
  • While dough is chilling, roast the chile on an outdoor grill or over an open flame on a stovetop burner, turning with tongs until the skin on all sides is charred and blistered. Immediately place in a plastic bag and seal. The steam from the chile will loosen the skin. After 15 minutes, remove the skin, stem, and seeds. Cut into strips about ¼" wide and 1" long.
  • Heat oil in a large skillet over medium heat. Add onion and remaining ½ teaspoon salt. Cook until tender, stirring occasionally, about 7–10 minutes. Add garlic and chile strips and cook for another 4–5 minutes. Add potatoes and corn and continue to cook, stirring occasionally for 4–5 minutes, until potatoes are heated. Add sour cream, stirring to combine, and heat to just bubbling. Remove from heat and allow to cool.
  • Heat oven to 350°F. Roll dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed. Fill the center of each circle with ¼–⅓ cup filling, leaving a ½" border. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place on a baking sheet and brush tops with soymilk.
  • Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat19g
Saturated Fat6g
Cholesterol30mg
Sodium460mg
Total Carbohydrate4g
Dietary Fiber3g
Sugars1g
Protein7g