A blend of two of my favorite foods: an empanada and a comforting curry. Growing up in the Caribbean culture we love to make hearty curries and we love to fry up different savory pastries!
Serving: Makes 10 Empanadas (with plenty of filling leftover to use for another meal)
2 Cups of Potatoes (Peeled & Small Dice)
1 & 1/2 Cups Carrots (Peeled & Small Dice)
1 Cup Onion (Small Dice)
2 Cups Kale (Chopped)
4 Cloves of Garlic (Chopped)
1 Cup Frozen Peas
2 Tbsp Olive Oil
1 Tbsp of Curry Powder
1 Tsp of Turmeric
1 Tsp of Salt
1 Tsp of Pepper
1 Tsp of Cayenne Pepper
1/2 Tsp of Ginger
1 Tbsp of Epis (Optional)
8 Sprigs of Thyme
1 & 1/2 Cups of Vegetable Broth
1 Pack of Goya Discos
2 Cups of Grape-seed Oil
Bring a pot of salted water to a boil. Add diced potatoes and carrots and boil for about 10 min on medium-high heat.
In another pan on medium heat, add olive oil and then sauté onions, peas until softened. Next, add garlic and kale. Continue to stir until kale is softened. Afterward, add drained carrots and potatoes to the same pan. Add all of the seasonings and herbs. Lastly, add vegetable stock and cook on low heat for about 15 min so that the veggies can absorb flavor.
Next, fill each empanada disc with about 1-2 tbsp of filling. Seal the empanadas by pressing the edges down with a fork.
Heat grapeseed oil in a pan and fry empanadas on medium-high heat. About 1-2 minutes per side.