Spicy Samosa Inspired Empanadas with Tamarind Chutney (Vegan)

A delightful fusion of Indian and Latin flavors! These vegan empanadas are filled with a spiced potato and pea mixture reminiscent of a samosa, baked to golden perfection, and served with tangy tamarind chutney.

Prep Time

20 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.38/serving

Season:

🌸 Spring

Meal Type:

Lunch•Dinner

Cuisine:

Indian

Cooking Style:

Baking

Mood:

Healthy•Spicy

Ingredients

Servings

2mediumPotatoes(Peeled and diced into small pieces)

£0.40

0.5cupFrozen Peas(Thawed)

£0.15

0.5mediumOnion(Finely chopped)

£0.20

1teaspoonGinger(Grated)

£0.10

2clovesGarlic(Minced)

£0.08

1teaspoonGround Coriander

£0.05

0.5teaspoonGround Cumin

£0.03

0.3teaspoonTurmeric Powder

£0.02

0.5teaspoonGaram Masala

£0.04

0.3teaspoonChili Powder(Adjust to taste)

£0.02

0.5teaspoonSalt(To taste)

£0.01

8countVegan Empanada Discs(Store-bought or homemade)

£3.50

2tablespoonsOlive Oil

£0.15

0.5cupTamarind Chutney(Store-bought or homemade, for serving)

£0.75

0.3cupWater(For sealing)

Total Cost

£5.50

£1.38 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
3.
Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
4.
Add diced potatoes, ground coriander, ground cumin, turmeric powder, garam masala, chili powder, and salt. Stir well to coat the potatoes with the spices.
5.
Add about 1/4 cup of water, cover the skillet, and cook until the potatoes are tender, about 10-15 minutes. Stir occasionally to prevent sticking.
6.
Stir in the thawed peas and cook for another 2-3 minutes until heated through. Mash some of the potatoes slightly to create a thicker filling.
7.
Remove from heat and let the filling cool slightly.
8.
On a lightly floured surface, gently stretch each empanada disc slightly if needed.
9.
Place a spoonful of the potato and pea filling in the center of each empanada disc. Moisten the edges of the disc with water.
10.
Fold the disc in half to form a half-moon shape. Press the edges together to seal tightly. Crimp the edges with a fork to ensure a secure seal and create a decorative edge.
11.
Place the filled empanadas on the prepared baking sheet.
12.
Bake for 20-25 minutes, or until golden brown.
13.
Let the empanadas cool slightly before serving. Serve warm with tamarind chutney.

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My Notes

Nutrition Information

Nutrition per serving (180g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

25g

36% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of lemon juice or amchur (dried mango powder) to the filling.

If you don't have empanada discs, you can use puff pastry or make your own dough.

To prevent the empanadas from puffing up too much during baking, prick them with a fork before baking.

For a spicier filling, add more chili powder or a chopped green chili.

These empanadas can be prepared ahead of time and baked just before serving.

Cooking Equipment

Oven

Stovetop

Large Bowl

Baking Sheet

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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