Ecuadorian Empanadas --- Locro de Papa

Rated 5/5 from 1 Customer Review

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

2/5

In stock
£8.00

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PASTRY SPICES: Turmeric, aji amarillo
EMPANADA SPICES: Parsley, aji amarillo, cumin, oregano, black pepper
BAY LEAVES.
LOCRO GROUND SPICES: Cumin, chilli flakes, oregano
ANNATTO SEEDS.
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
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5/5

Clear instructions brilliant!

Angela Hill