Bolivian Potato and Cheese Empanadas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Golden baked empanadas filled with a savory mixture of mashed potatoes, tangy cheese, and traditional herbs for a satisfying snack or appetizer. This latin american-inspired vegetarian ready in about 70 minutes pairs all-purpose flour, cold and cubed unsalted butter, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 6 tbsp, cold and cubed unsalted butter
• 1/3 cup cold water
• 1 tsp salt
• 2 large, peeled and diced potatoes
• 1 cup, shredded mozzarella cheese
• 1 small, finely chopped yellow onion
• 2 tbsp olive oil
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1, beaten (for egg wash) egg

Instructions

1. Step 1: Boil 2 large peeled and diced potatoes in salted water for 15 minutes until tender; drain and mash smoothly, then set aside to cool.
2. Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped small yellow onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Mix the sautéed onion into the cooled mashed potatoes along with 1 cup shredded mozzarella cheese, 2 tbsp chopped fresh cilantro, 1/2 tsp ground cumin, and 1/4 tsp black pepper. Stir until combined.
4. Step 4: For the dough, combine 2 cups all-purpose flour and 1 tsp salt in a bowl. Cut in 6 tbsp cold unsalted butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
5. Step 5: Gradually add 1/3 cup cold water, mixing until a soft dough forms. Wrap dough in plastic and refrigerate for 30 minutes.
6. Step 6: Preheat oven to 375°F. Roll out dough on a floured surface to about 1/8-inch thickness. Cut into 5-inch circles.
7. Step 7: Place 2 tbsp of the potato and cheese filling in the center of each dough circle. Fold dough over to form a half-moon and press edges firmly to seal. Crimp edges with a fork.
8. Step 8: Brush each empanada with 1 beaten egg to give a golden finish.
9. Step 9: Bake empanadas on a parchment-lined baking sheet for 20-25 minutes until golden brown and puffed. Let cool slightly before serving.