Evoke sunny holidays with homemade Spanish empanadas. As a seasoned home cook who's mastered countless tapas, I've recreated these crowd-pleasing vegetarian treats to bring vacation flavors to your terrace. Pair them with a fresh tomato salad for an authentic escape.
Spanish Empanadas with Potato and Cheese Filling and Tomato Salad
Empanadas, meaning 'wrapped' in Spanish, encase savory fillings in flaky dough. While classics feature meat, this vegetarian version stars creamy potatoes and cheese. Serve with ensalada de tomate for that true Iberian holiday vibe.
Spanish Empanadas with Potato and Cheese Filling and Tomato Salad
Ingredients for 10-15 empanadas:
For the dough:
500 g flour
1 cube fresh yeast
300 ml milk
8 tbsp olive oil
2 tsp salt
For the filling:
400 g boiled waxy potatoes
200 g crème fraîche
250 g grated Emmentaler cheese
Salt/pepper
Nutmeg, to taste
For the tomato salad:
500 g tomatoes
1 hot pepper
1-2 garlic cloves
Juice of ½ lemon
3 tbsp olive oil
½ tsp sugar
Salt/pepper
Preparation:
Crumble yeast into lukewarm milk in a large bowl; let stand 10 minutes. Add olive oil, flour, and salt. Knead into a smooth, non-stick dough (add flour if needed). Cover with a tea towel and let rise for 2 hours.
For the salad, finely dice tomatoes and pepper. Mince or press garlic, then whisk with oil, lemon juice, salt, pepper, and sugar. Toss in tomatoes; let marinate.
Cube boiled potatoes, mix with crème fraîche, cheese, salt, pepper, and nutmeg.
Preheat oven to 200°C.
Assemble and bake:
On a floured surface, knead risen dough and roll thin. Cut 12 cm circles. Spoon filling onto half, leaving edges free. Fold, seal with fork tines. Bake 20 minutes until golden. Serve warm with salad.
Pro tip: Brush with beaten egg for a glossy, golden finish.
