Ecuadorian Empanadas --- Locro de Papa

Rated 5/5 from 3 Customer Reviews

The Andean highlands of Ecuador are home to some fabulous big flavours…

The food of Ecuador is incredibly diverse as a result of the huge variety of produce grown around the country, from the coastal region to the Andean highlands. Here we’re making the most of a really important crop from the highlands, the humble potato.

To start we’ve baked pastry empanadas with 2 different fillings - spiced sweet potato and a delicious traditional cheese filling served with a refreshing tomato and onion salad and a fiery tomato hot sauce known as aji de tomate. To follow we’ve a rustic, hearty potato stew called locro de papa, served topped with avocado, cheese, coriander and more aji de tomate!

50 minutes

1 hour


In stock

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PASTRY SPICES: Turmeric, aji amarillo
EMPANADA SPICES: Parsley, aji amarillo, cumin, oregano, black pepper
LOCRO GROUND SPICES: Cumin, chilli flakes, oregano
AJI BLEND: Piquin chillies, red pepper flakes
SALAD BLEND: Chilli flakes, Mexican oregano, coriander leaf

  • 750g floury potatoes 
  • 200g sweet potatoes 
  • 1 onion
  • ½ bunch of spring onions 
  • 2 cloves of garlic
  • 1 ripe avocado 
  • 25g bunch of coriander
  • 1 lime
  • 4 tomatoes
  • 50g cold butter
  • 100ml milk (whole milk is best)
  • 100g strong cheese (any type)
  • 2 eggs (any size)
  • ½ tsp sugar
  • 180g plain flour plus extra for rolling the pastry

Product Rating (3):


These were delicious. We preferred the sweet potato empanadas more than the cheese and spring onion which was a surprise. The salad and aji de tomato took it to another level and the locro de papa was also full of flavour.

Rachel Clayton View More

So glad you enjoyed it and discovered a new favourite Rachel!


The flavours were lovely and like nothing else I’ve eaten before. The stew was more of a soup so I ended up making some quick flatbread to accompany it. I’m not really a soup person so I wouldn’t make it again (too many other amazing recipes to try) but I did clear the plate and still think the amount of washing up was worth it for this meal. I’ve already got plans to remake the empanadas again for my lunchbox.

Sarah O’brien View More

Nice skills to whip up some flatbread on the spot! Let us know how your next batch of empanadas go!


Clear instructions brilliant!

Angela Hill

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