Jersey Royal Potato and Crab Empanadas with Chipotle Mayo

Savory empanadas filled with the creamy sweetness of Jersey Royal potatoes, complemented by delicate crab meat, aromatic spices, and fresh herbs, all served with a smoky and spicy chipotle mayo.

Prep Time

25 minutes

Total Time

50 minutes

Calories

365 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.02/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and diced into small cubes)

£2.75

200gCooked Crab Meat(Fresh, flaked, shell removed)

£8.00

2tbspJersey Butter(Unsalted)

£0.40

0.5Onion(Finely diced)

£0.20

2clovesGarlic(Minced)

£0.15

2tbspFresh Parsley(Chopped)

£0.30

1tbspFresh Chives(Chopped)

£0.45

1tspLemon Zest(From a fresh lemon)

£0.10

0.5tspGround Cumin

£0.05

0.3tspSmoked Paprika

£0.03

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Freshly ground, or to taste)

£0.02

1packageEmpanada Dough(Store-bought, or homemade using Jersey milk and butter, cut into 8 circles)

£2.50

1Egg(Beaten, for egg wash)

£0.25

0.5cupMayonnaise(Good quality)

£0.35

1Chipotle Peppers in Adobo Sauce(Finely chopped, plus 1 tsp sauce)

£0.50

1tspLime Juice(Freshly squeezed)

£0.10

Total Cost

£16.16

£2.02 per serving

Instructions

1.
**Prepare the Filling:** Melt the Jersey butter in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the diced Jersey Royal potatoes to the skillet and cook until tender, about 10-12 minutes, stirring occasionally.
3.
Remove the skillet from the heat and transfer the potato mixture to a large bowl. Let it cool slightly.
4.
Add the cooked crab meat, chopped parsley, chopped chives, lemon zest, ground cumin, smoked paprika, salt, and pepper to the bowl with the potatoes. Gently mix all the ingredients together until well combined.
5.
**Assemble the Empanadas:** Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
6.
On a lightly floured surface, gently roll out each empanada dough circle if needed. Place a generous spoonful (about 2-3 tablespoons) of the potato and crab filling in the center of each dough circle.
7.
Fold the dough over to form a half-moon shape. Seal the edges tightly by crimping them with a fork or by pressing them together with your fingers. Make sure there are no gaps to prevent the filling from leaking out.
8.
Place the assembled empanadas on the prepared baking sheet.
9.
Brush the top of each empanada with the beaten egg wash. This will give them a golden-brown color during baking.
10.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and the dough is cooked through.
11.
**Prepare the Chipotle Mayo:** In a small bowl, combine the mayonnaise, chopped chipotle peppers (and some adobo sauce), and lime juice. Mix well until all ingredients are thoroughly combined. Adjust the amount of chipotle pepper to your preferred level of spiciness.
12.
**Serve:** Let the empanadas cool slightly before serving. Serve warm with the spicy chipotle mayo for dipping.

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My Notes

Nutrition Information

Nutrition per serving (145g)

365 kcal / 1527 kJ

Carbs

28g

11% of RDA

Fat

22g

31% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, you can add a splash of Jersey cream to the potato and crab filling.

Adjust the amount of chipotle peppers in the mayo to your preferred level of spiciness.

For a vegetarian option, omit the crab meat and add additional seasonal Jersey vegetables like roasted butternut squash or sweetcorn kernels.

Ensure the edges of the empanadas are sealed well to prevent the filling from leaking during baking.

Cooking Equipment

Oven

Stovetop

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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