Potato and Cheese Llajua Stuffed Empanadas

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Baked Bolivian empanadas filled with a spicy, smoky potato and cheese mixture enhanced with the traditional llajua sauce for a flavorful vegetarian treat. This Latin American-inspired vegetarian recipe, ready in about 70 minutes, pairs all-purpose flour, unsalted butter, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, 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 1/2 cups all-purpose flour
• 5 tbsp, cold and diced unsalted butter
• 3/4 cup warm water
• 3 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 1/3 cup (made from tomatoes, locoto peppers, cilantro, and onions blended) fresh llajua sauce
• 1 cup, crumbled queso fresco
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg wash (egg beaten with 1 tbsp water)
• 1 small, finely chopped onion

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Instructions

1. Step 1: In a large bowl, mix 2 1/2 cups all-purpose flour with 5 tbsp cold, diced unsalted butter. Use fingers or pastry cutter to incorporate butter until mixture looks crumbly. Slowly add 3/4 cup warm water, mixing until dough forms a ball. Cover and let rest for 20 minutes.
2. Step 2: Boil 3 medium peeled and diced russet potatoes in salted water for 10-12 minutes until fork-tender. Drain well.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until translucent.
4. Step 4: Add cooked potatoes to the skillet and gently mash while mixing in 1/3 cup fresh llajua sauce, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes, then remove from heat and let cool.
5. Step 5: Once potato mixture is cool, fold in 1 cup crumbled queso fresco.
6. Step 6: Preheat oven to 375°F. Roll dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles.
7. Step 7: Spoon 3 tbsp of potato-cheese filling onto each dough circle. Fold over and press edges with a fork to seal.
8. Step 8: Place empanadas on a parchment-lined baking sheet. Brush with egg wash made from 1 beaten egg and 1 tbsp water.
9. Step 9: Bake for 25 minutes until golden brown. Allow to cool slightly before serving to enjoy the melty cheese and spicy filling.