
Category: Side Dish
Ingredients

- 1 white onion (diced)
- 2 tablespoons olive oil
- 2 large potatoes (cooked)
- ¼ teaspoon curry powder
- ¼ teaspoon cayenne pepper or red pepper flakes.
- 1/2 Kg filo dough sheets (homemade or store bought)
- 1 egg, scrambled (raw)
- 2 teaspoons of sesame seeds
- BBQ sauce
Directions

- Preheat the oven to 200°C. Boil the potatoes in a bowl or pot of salted water. Mash them in a bowl.
- In a skillet, cook the onions in the oil until they are translucent and begin to brown, 10-15 minutes. Add the onions and mashed potatoes. Add the necessary paprika (red pepper powder), pepper, salt, and curry.
- Mix it all and give it a taste: if it needs a tap, a little bit of force, add a little pepper or more spices if needed.
- Press and flatten the phyllo dough gently with a rolling pin on a floured surface and cut the dough into 12 equal-sized rectangles.
- Fill each rectangle with a tablespoon of filling and fold it over. Do not forget to prick the “empanada” a little with the fork and also seal it with the fork on the edge.
- When you’re ready to cook, brush them with egg yolk and sprinkle them with sesame seeds. Cook at 200 degrees for 15-20 minutes or until golden brown.
- In a small bowl put some BBQ sauce and serve it with this dish for dipping.
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