Ecuadorian Empanadas & Locro de Papa
| Description | 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 got baked empanadas with 2 different fillings - spiced sweet potato and a delicious cheese filling traditionally topped with salt and sugar and served with a refreshing tomato and onion salad and a fiery tomato hot sauce known as aji de tomate. To follow there’s a rustic, hearty potato stew from the Andes called locro de papa, flavoured and coloured with annatto oil and topped with avocado, cheese, coriander and more aji de tomate! |
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| Spices Included | Annatto Seeds: annatto |
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Product Rating (3):
The empanadas are great fun, but the Locro de papa is the highlight, classic south american combination of potato, cheese and chilli. Absolute rib sticking stuff, perfect for awinter evening
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.
Nice skills to whip up some flatbread on the spot! Let us know how your next batch of empanadas go!
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.
So glad you enjoyed it and discovered a new favourite Rachel!
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This all looks absolutely delicious, Peter - we're so happy to hear how much you enjoyed the combination of Ecuadorian flavours and textures in this dish. Definitely a winter warmer!