Spanish Potato Empanadas | One of the BEST Empanadas from Spain
Spain is well-known for their empanadas, specially the ones from Galicia in Northwestern Spain. Today, we are traveling to the other side of Spain, and making an Empanada from the city of Jumilla in the region of Murcia. We are talking Spanish Potato Empanadas, known in Murcia as Empanadas de patata or Empanada Jumillana.
These potato empanadas are possibly the best tasting empanadas that hail from Spain. They´re loaded with flavors, made with the most basic pantry staples and you can serve them for any meal of the day.
The best part about this recipe? We are making the empanada dough from scratch, to give them that traditional flavor and texture. However, if you are short in time, you can totally use some premade pizza dough here.
TIPS & TRICKS to Make this Recipe: When I baked these empanadas, I used the bake + broil option (bottom + top heat). If your oven does not do both functions at the same time, no big deal. Just bake them for an extra five minutes and flip them around at the half way point.
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Watch the Video Below on How to Make Spanish Potato Empanadas
Spanish Potato Empanadas | Empanada Jumillana Recipe
FOR THE FILLING
- 2 yukon gold potatoes
- 4 eggs
- 2 tins tuna in olive oil
- 2 jarred roasted red bell pepper
- 2 tbsp pine nuts 12 grams
- 2 tbsp chopped fresh parlsey 7.60 grams
- 1/2 cup extra virgin olive oil 120 ml
- sea salt & black pepper
FOR THE DOUGH
- 2 cups all-purpose flour 240 grams
- 1/2 tsp sea salt 3 grams
- 2 tbsp extra virgin olive oil 30 ml
- 2/3 cup cold water 158 ml
- 1 egg
To make the filling, cut 2 potatoes into small 1/4 inch thick pieces, heat a large fry pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the potatoes and mix with the olive oil, mix every 1 to 2 minutes
Meanwhile, add 4 eggs into a sauce pan, fill with cold water to 1/2 inch above the eggs and heat with a high heat, when it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes and the will be perfectly hard-boiled
After cooking the potatoes for 12 to 14 minutes, they should be perfectly cooked, remove from the pan using a slotted spatula and transfer the potatoes into a large bowl, reserve the olive oil in the pan
Drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, then add the tuna into the bowl with the fried potatoes, also add in the four hard-boiled eggs (roughly chopped), 2 jarred roasted red bell peppers (roughly chopped), 2 tbsp pine nuts, 2 tbsp finely chopped fresh parsley and season with sea salt & black pepper, mix together until well combined, cover with saran wrap and set aside
To make the dough, add in 2 cups all-purpose flour into a large bowl, along with 1/2 tsp sea salt, mix the dry ingredients together, then add in 2 tbsp of the reserved olive oil (from the pan we cooked the potatoes in) and 2/3 cup cold water, mix together until you form a dough, then get in there with your hands and knead inside the bowl until well combined, shape into a ball
Sprinkle some flour on a clean flat surface, add the ball of dough on top, cut into 2 pieces, shape each one into a ball, then roll each ball of dough with a roller to a thickness of about 1/8 of an inch thick
Using a standard bowl with a 4 1/2 inch diameter, place it over the dough, using a knife cut around the bowl, this is how we´re going to shape our circular empanada doughs, you should end up with 12 circular doughs
To make each empanada, add the filling into the circular doughs, fold the dough over the filling, to end up with a half moon design, pinch the outer edges to seal the empanada, then pierce with a fork for double insurance, add to a baking tray lined with parchment paper
Brush the empanadas with some egg wash (1 egg that has been whisked)
Add the empanadas to a preheated oven, bake + broil option (bottom + top heat) 210 C - 425 F
After 15 minutes remove from the oven, serve warm or at room temperature, enjoy!
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