I got an empanada maker for Christmas… sounds fancy, but it’s just two red molds that fold in half to create dough pockets, which you fill with your own filling.
So many ideas for these homemade hot pockets… apple pie pockets, samosas, “uncrustable” PB&J sandwiches, broccoli and cheese pockets, chicken and cheese pockets… anything with cheese, really!
I wanted to make something with ingredients I already had on hand, so I looked up a recipe for Vegetable Samosas to get an idea of proportions, and substituted from there. You can actually make this without the Tupperware molds, although they are a fun gadget to add to the kitchen!
- 2 or 3 small potatoes: I used fingerlings and purple potatoes
- 1/2 onion, diced
- 1 cup frozen peas and carrots
- 1 tablespoon sesame oil
- 2 teaspoons spices: I used lemon pepper, thyme, and garlic salt
- 1/2 cup chicken stock
- 1 tube refrigerated dough
- 1 egg
For the Filling:
- Preheat oven to 350 degrees, per instructions on dough package.
- Heat oil in a small frying pan. Add onion and spices, saute until soft.
- Add potatoes and vegetables, stir well until coated.
Add the chicken stock, cover, and simmer for 20 minutes (until potatoes are tender).
For the dough:
- Roll out the frozen dough. (I discovered at this point that I didn’t pack my rolling pin, so I improvised with a plastic cup!) Use the bottom of the empanada-maker to cut out circles; you can also use a bowl.
- Lightly beat one egg with 1/2 cup water. Lay one circle of dough on the empanada maker, brush the edges with the egg wash. Add 2 tablespoons plus 2 teaspoons of filling into the center, press closed. (Without the empanada maker, just fold the dough in half and crimp the edges with a fork.)
- Bake according to dough instructions (12-15 minutes at 350 degrees, most likely).
Cora was an excellent helper in the kitchen, of course!