Potato Empanada Recipe: Crispy, Comforting, and Perfectly Flaky

Potato empanadas are the ultimate comfort food—crispy on the outside, soft and savory on the inside. Whether you bake them or fry them, these hand-held pies filled with spiced mashed potatoes and onions are perfect for a cozy meal or a quick snack. And yes, you can use leftover mashed potatoes or your homemade potato flake mash for the filling!

From the flaky crust to the creamy filling, this guide will show you how to make potato empanadas from scratch. We’ll also share variations and tips for storage and reheating.

Ingredients for Potato Empanadas

For the Dough:

• 2 ½ cups all-purpose flour

• ½ tsp salt

• ½ cup unsalted butter (cold, diced)

• 1 egg

• ⅓ to ½ cup cold water

• 1 tbsp vinegar (optional, for flakier crust)

For the Filling:

• 2 cups mashed potatoes (use fresh or made from potato flakes)

• ½ cup finely chopped onion

• 1 clove garlic, minced

• ½ tsp smoked paprika

• ½ tsp ground cumin

• Salt and pepper, to taste

• 1 tbsp olive oil

• Optional: shredded cheese, chopped herbs, or cooked ground meat

For Finishing:

• 1 egg (beaten, for egg wash)

• Oil for frying (if deep-frying)

Preparation Time

• Dough Prep: 10 minutes

• Chill Time: 30 minutes

• Filling Prep: 10 minutes

• Assembly: 20–30 minutes

• Cooking: 15–20 minutes

Instructions

Step 1: Make the Dough

In a large bowl, whisk flour and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and vinegar, then slowly add water until dough comes together. Wrap and chill for 30 minutes.

Step 2: Prepare the Filling

Sauté onions in olive oil until soft. Add garlic, spices, and mashed potatoes. Mix until creamy and flavorful. Let cool before assembling.

Step 3: Assemble the Empanadas

Roll out chilled dough and cut into 4–5 inch circles. Add 1–2 tbsp of filling to each round. Fold over and press edges with a fork to seal. Brush with egg wash.

Step 4: Cook

To Bake: Preheat oven to 375°F (190°C). Bake empanadas on a parchment-lined sheet for 18–20 minutes or until golden.
To Fry: Heat oil to 350°F (175°C). Fry empanadas until golden and crispy, 2–3 minutes per side. Drain on paper towels.

Servings

Makes 12–15 empanadas. Perfect for family dinners, packed lunches, or party snacks.

Tips for Success

• Chill dough for better flakiness.

• Use leftover mashed potatoes or potato flakes for quick prep.

• Seal edges tightly to prevent leaking during baking or frying.

• Add cheese for extra richness or chili flakes for heat.

Storage & Reheating

Refrigeration: Store cooked empanadas in an airtight container for up to 3 days.
Freezing: Freeze raw or cooked empanadas for up to 2 months. Reheat in oven or air fryer.
Reheating: Warm in a 350°F oven for 8–10 minutes or until heated through.

Allergy Guide

Gluten-Free: Substitute dough with GF flour blend.
Dairy-Free: Use vegan butter and skip cheese.
Vegan: Use egg replacer and dairy-free butter.

More Potato-Based Recipes

• Potato Flake Pancakes: Light, fluffy, and tangy.

• Potato Flake Biscuits: Buttery, soft, and golden.

• Flake-Crusted Chicken: Extra crunch from potato flakes.

Tag your creations with  to share your crispy masterpiece. Who knows—your empanadas could be our next feature!