Spicy Samosa Inspired Empanadas with Tamarind Chutney (Vegan)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.

Add diced potatoes, ground coriander, ground cumin, turmeric powder, garam masala, chili powder, and salt. Stir well to coat the potatoes with the spices.

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.

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.

Remove from heat and let the filling cool slightly.

On a lightly floured surface, gently stretch each empanada disc slightly if needed.

Place a spoonful of the potato and pea filling in the center of each empanada disc. Moisten the edges of the disc with water.

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.

Place the filled empanadas on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving. Serve warm with tamarind chutney.