argentinianvegetarianvia groq
Argentinian Empanadas with Potato and Crunchy Veggie Filling
A hearty, flavorful empanada filling made with potatoes, crunchy vegetables, and a hint of Argentine spices. Serve with a side of salsa or chimichurri for an added kick!
⏱30 min🍽4 servings📊medium
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Ingredients
- ●2 large potatoes
- ●1 cup mixed (carrots, onions, bell peppers) crunchy
- ●1/4 cup chopped fresh oregano cultivated
- ●1 tsp paprika argentinian
- ●4-6 empanada shells empanadas
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Boil the diced potatoes until tender. Drain and mash.
- 3
In a large skillet, sauté the crunchy vegetables until tender. Add the paprika and oregano, and cook for 1-2 minutes.
- 4
Combine the cooked potatoes and crunchy vegetable mixture. Season with salt and pepper to taste.
- 5
Place the empanada shells on a baking sheet lined with parchment paper.
- 6
Spoon the potato and vegetable mixture into the empanada shells, leaving a 1/2 inch border around the edges.
- 7
Bake for 15-20 minutes, or until the empanadas are golden brown and the filling is heated through.