Equipment: frying thermometer, silpat mat (preferably with circular markings showing inches)
Ingredients
Pastry Dough:
3cupsall-purpose flour
1/3cuplard or vegetable shortening
3/4cuphot tap water
Empanada Filling:
1-1/2poundsrusset potatoespeeled and diced
1cupchopped onion
1/4cupcooking oil
2teaspoonsminced garlic
2tablespoonsJamaican curry powder
1teaspoonsalt
1teaspoonblack pepper
1teaspooncumin seed
1/2teaspooncelery seed
1/2teaspoondried thyme
1/4teaspoonground allspice
1fresh serrano chiliminced
1tablespoonscotch bonnet pepper hot sauce
1/2cupcanned chickpeasdrained
Other:
Cooking oil
Pickapeppa saucesteak sauce, or chutney (for dipping)
Instructions
Mix together the ingredients for the dough until it is smooth.
Divide dough into 16 portions, rolling into a ball.
I placed these on a baking sheet sprayed with nonstick and covered them with plastic wrap to keep the air off and rested them for 45 minutes.
While dough is resting, cook the potatoes in boiling salted water about 10-12 minutes or until fork tender; drain.
Saute the onion and garlic in the oil in a frying pan until soft.
Add the drained potatoes and all the remaining ingredients for the filling; mash with a potato masher (as you would for mashed potatoes) and allow to cool completely.
Heat oil in a large skillet 2 inches deep (but no more than halfway full in the skillet) and keep the temperature steady at 350F.
Roll out each dough ball on silpat into a 5-inch circle (this will be very thin).
Place about 2-1/2 tablespoons of the cooled potato filling into the center of the dough; wet the edges of the dough with water and fold into a half-moon shape, pressing to seal.
Crimp edges with the tines of a fork.
Carefully lift empanadas and fry in oil for 4-5 minutes or until golden on each side, being careful not to crowd the pan.
Drain and keep warm. Continue with remaining dough and filling. I had to reduce the filling from the example recipe (I calculated it but it was too much for the dough) so there is about a cup left over. Freeze for later or use as a filling for a wrap.
Serve empanadas with dipping sauces of your choice. Pickapeppa is preferred.