Potato and Corn Empanadas: A Crispy Delight with Fresh Aji Sauce
Golden dough gives way to creamy filling and a lively sauce in each bite.
Potato and Corn Empanadas with Aji: A Step-by-Step Guide
Empanadas, the beloved pockets of crispy fried dough filled with a variety of delicious ingredients, hold a cherished place in Latin American cuisine. Today, we explore a vegetarian twist on this classic: Potato and Corn Empanadas paired with fresh aji sauce. This recipe delivers a harmonious blend of textures and flavors—crispy shell, gentle potato filling, sweet pops of sweet corn, and the fiery kick of homemade aji. Let’s dive into every aspect: the dough, filling, tips for perfect frying, and garnish with invigorating condiment.
Why Potato and Corn Empanadas?
Empanadas are famous across South America, varying from country to country, cook to cook. While meats often fill the classic versions, vegetable-based empanadas showcase how simple ingredients—potato, corn, cheese, onion—can result in heartiness, flavor, and comfort. The potato offers a creamy base, while corn adds sweetness and texture, making these empanadas an unforgettable treat for vegetarians and omnivores alike.
Recipe Overview
| Prep Time | 45 Minutes |
|---|---|
| Cook Time | 1 Hour |
| Total Time | 1 Hour 45 Minutes |
| Yield | About 12 Empanadas |
| Level | Moderate |
Ingredients
- For the Dough:
- All-purpose flour
- Salt
- Unsalted butter
- Eggs
- Cold water or milk
- For the Filling:
- Russet potatoes
- Fresh or frozen corn kernels
- Onion
- Scallions
- Queso fresco or mild feta cheese
- Salt and freshly ground black pepper
- Neutral oil (for sautéing)
- For the Aji Sauce:
- Fresh cilantro leaves
- Scallions
- Fresh chilies (e.g., jalapeño or serrano)
- Lime juice
- Sugar
- Salt
- Vinegar
- Water
- For Frying:
- Vegetable oil (such as canola or sunflower)
Step 1: Preparing the Dough
The key to outstanding empanadas lies in the dough. Aim for a texture that’s crisp yet somewhat flaky—absorbing just enough oil to fry to golden perfection but not becoming greasy.
- In a mixing bowl, blend flour and salt. Cut cold butter into small cubes and incorporate into flour with your fingertips, creating a crumbly texture.
- Beat eggs and add, followed by cold water (or milk), until dough is fully hydrated and comes together.
- Wrap the dough in plastic and rest it in the refrigerator for at least 30 minutes. This step ensures easy rolling and tender results.
Step 2: Crafting the Filling
This filling brings together rustic, comforting flavors and textures. It’s important to avoid a wet mixture, which can compromise the seal and crispness of the empanadas.
- Boil or steam the potatoes until just tender. Peel and crumble—or coarsely mash into small pieces.
- In a skillet, sauté onions and scallions until translucent and soft. Stir in the corn, warming through.
- Combine potatoes, sautéed vegetables, and crumbled queso fresco in a large bowl. Season generously with salt and pepper. Mix to just combine—avoid over-mixing for best texture.
Step 3: Rolling and Filling the Empanadas
Uniform thickness and clean sealing are crucial for even frying and a beautiful empanada.
- Divide chilled dough into small balls (about golf-ball size; roughly 1.5 oz or 45g each).
- On a lightly floured surface, roll each ball into a 4- to 5-inch disk.
- Place a heaped tablespoon of filling in the center of each disk.
- Moisten the edge with water, fold to enclose the filling, and firmly press the edges to seal. For extra assurance, use a fork to crimp the sealed edge.
Step 4: Frying Tips for Extra Crispness
Perfect frying is both an art and a science. Proper temperature, oil quality, and batch size all matter.
- Heat oil in a deep pan or skillet to 350°F (175°C) — a deep-fry thermometer is highly recommended.
- Do not crowd the pan; fry in batches. Overcrowding drops oil temperature and leads to soggy empanadas.
- Fry until deeply golden and crisp, about 2-3 minutes per side. Rotate as needed for even browning.
- Transfer fried empanadas to a rack or paper towel-lined tray to drain excess oil.
Step 5: Making Fresh Aji Sauce
Aji is a vibrant Colombian condiment, often mild but with a punchy kick from fresh chili. The balance of acidity and herbaceousness is the key.
- Combine cilantro, scallions, chilies, lime juice, vinegar, sugar, salt, and water in a blender or food processor.
- Pulse until you reach a coarse, pourable sauce—taste and adjust seasonings as needed.
- Transfer to a bowl and refrigerate until serving; flavors improve as they meld.
What others are reading
Serving Suggestions
- Arrange hot empanadas atop a large plate or platter.
- Serve with a bowl of aji sauce for dipping.
- Pair with a fresh salad or sliced avocado for a complete meal.
- These empanadas also make excellent party snacks; keep warm in the oven before serving.
Variations and Substitutions
- Cheese Options: Queso fresco offers mildness, but feta, cotija, or even shredded cheddar work well.
- Vegetables: Add diced bell pepper, peas, or chopped spinach for added nutrition and flavor.
- Gluten-Free: Use a gluten-free flour blend for the dough—expect slightly different texture.
- Baking Instead of Frying: Brush filled empanadas with beaten egg and bake at 375°F (190°C) until golden, about 20–25 minutes.
- Spicy Filling: Mix chopped jalapeño or chili flakes into the potato mixture for heat.
Make Ahead and Storage Tips
- Uncooked empanadas: Assemble and freeze in a single layer on a baking sheet. Once frozen, store in an airtight container. Fry straight from frozen, adding a minute or two to cook time.
- Cooked empanadas: Store refrigerated in an airtight container up to three days. Reheat in a 350°F (175°C) oven until crisp.
- Aji sauce: Prepare up to 3 days ahead; keep chilled and covered.
Nutrition Information (Approximate per Empanada)
| Calories | 180 |
|---|---|
| Fat | 8g |
| Protein | 4g |
| Carbs | 22g |
| Fiber | 2g |
| Sodium | 190mg |
Pro Tips for Empanada Success
- Use cold ingredients for the dough to maximize flakiness.
- Don’t overwork the dough or filling—a gentle hand guarantees tender results.
- Chill assembled empanadas for 20 minutes before frying to maintain shape.
- Aji sauce spices intensify with time; taste before serving and adjust salt or lime juice.
- Test-fry a single empanada before cooking the full batch to check for seasoning or sealing faults.
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Sweet potatoes work beautifully, lending a subtle sweetness to the empanada filling and pairing deliciously with the corn and cheese.
Q: How do I prevent empanadas from opening in oil?
A: Use enough moisture on the edge, crimp well, and avoid overfilling. Chilling filled empanadas before frying helps them retain their seal during cooking.
Q: Are empanadas good for freezing?
A: Absolutely. Assemble and freeze un-fried empanadas on a sheet tray, then store in a container or zipper bag. Fry from frozen for a quick snack or appetizer.
Q: Is aji sauce very spicy?
A: It can be! The heat depends on your chili choice and amount. For milder sauce, use jalapeños and remove seeds, or opt for sweet peppers.
Empanada Traditions: Regional Touches
From Colombia to Argentina, empanadas are more than just food—they are regional expressions. Colombia’s empanadas, typically made with corn flour, may feature beef or chicken but vegetarian spins like this one are popular during lent or festive times. Pairing with aji is a signature move, offering a piquant foil to each crispy bite.
Experiment with different fillings, dough styles, and sauces to create your unique version reflective of your palate and tradition. The beauty of empanadas is in their adaptability—every cook leaves a mark.
Final Thoughts
Potato and corn empanadas with aji sauce pack crunch, salt, sweetness, and heat into every mouthful. Making them at home is a rewarding escape into Latin American culinary techniques, providing delicious comfort food with every bite. Whether you fry a batch for family dinner, prepare ahead for gatherings, or simply enjoy with a cup of tea, these empanadas are sure to become a staple.
So, gather your ingredients, get your skillet ready, and bring the flavors of South America to your kitchen tonight!
References
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