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Hands Making Pastries

Samosa Empanadas Fusion Recipe


  • 1 package of empanada dough (store-bought or homemade)
  • 2 large potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • Salt to taste
  • Oil for frying
  • Yogurt dipping sauce (yogurt, lemon juice, salt, African spices)


  1. Boil the diced potatoes until tender. Drain and set aside.
  2. In a pan, heat some oil and add the cumin seeds. When they start to sizzle, add the chopped onions and sauté until golden brown.
  3. Add the minced garlic and grated ginger, and sauté for another minute.
  4. Add the coriander powder, turmeric powder, garam masala, and chili powder, and cook for a few seconds until fragrant.
  5. Add the boiled potatoes and frozen peas. Cook until the peas are tender and everything is well combined. Add salt to taste.
  6. Let the mixture cool slightly.
  7. Roll out the empanada dough and cut into circles. Place a spoonful of the potato-pea mixture in the center of each circle, fold in half, and seal the edges with a fork.
  8. Fry the empanadas in hot oil until golden brown. Drain on paper towels.
  9. Serve hot with the yogurt dipping sauce.