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Whole Wheat Empanadas with Potatoes, Cheese and Black Olives

Makes 8
Time 1 hr 35 min
This recipe takes a clever shortcut by using whole wheat pie shells in place of homemade pastry dough.
Ingredients
  • 2 (9-inch) frozen whole wheat pie shells, unbaked
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 yellow onion, chopped
  • 1/4 teaspoon ground black pepper
  • 1 pound Russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 pound Havarti cheese, grated and divided
  • 1/3 cup pitted, sliced black olives
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon fine sea salt
Method

Preheat the oven to 375°F. 

Line a large baking sheet with parchment paper and set aside.

Unwrap pie dough and set aside at room temperature until pliable and no longer cold, about 30 minutes.

Meanwhile, heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. 

Add onion, salt and pepper and cook, stirring occasionally, until golden brown, 6 to 8 minutes. 

Add potatoes and 1/4 cup water, cover and simmer, stirring occasionally and scraping up any browned bits, until tender, 8 to 10 minutes. 

Transfer to a large bowl and briefly mash until chunky. Set aside to let cool. 

Reserve 1/4 cup of the cheese, then add remaining to bowl with potato mixture along with olives, cilantro, salt and pepper. 

Gently fold together and set aside.

Invert one of the pie shells onto a floured surface, removing the tin, then gently flatten and roll out into a 12-inch circle. 

Using a small bowl as a cookie cutter, cut four 5-inch circles out of the dough, reworking the scraps as needed. 

Transfer circles to a large plate and cover with a damp paper towel then repeat process with second crust to make 8 circles total.

Working with one circle of dough at a time, brush edges with water then arrange about 1/4 cup of the potato filling in the middle. 

Fold over to make a half moon. 

Pressing out air as you go, pinch edges together snugly, crimping them, if desired. 

Transfer to prepared baking sheet.

 Brush empanadas with remaining 1/2 tablespoon oil and sprinkle tops with reserved cheese. 

Bake until golden brown and crisp, about 45 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 (9-inch) frozen whole wheat pie shells, unbaked
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 yellow onion, chopped
  • 1/4 teaspoon ground black pepper
  • 1 pound Russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 pound Havarti cheese, grated and divided
  • 1/3 cup pitted, sliced black olives
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon fine sea salt