Empamosas = Empanadas + Samosas!

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Last Friday, I took a break from my Lightlife series because Chef Dennis at More than a Mount Full asked me to write a guest post for him (the salted apricot-mango baklava!). This week, I’m back, and unbelievably excited about these empamosas!

I woke up craving something spicy and savory, flakey and light. I wanted samosas AND I wanted empanadas. I wanted garam masala and coriander potatoes. I wanted flakey pie dough that was baked, not fried. So, I did what anyone would do in that situation… I combined the concepts of empanadas and samosas to make empamosas! πŸ˜€

I included Lightlife’s smoked sausage to make them heartier and some corn for brightness (and because I was out of peas and didn’t feel like going to the grocery store!). Warning for those who do not like spice… these empamosas have kick, so feel free to tweak the amount of cayenne and red pepper flakes, if you do not like it hot. Also, a confession: I used store bought pie dough. I’m in the context of moving, trying to sell my car, leaving my current job, and transitioning to a new city. Sorry folks… I just didn’t have it in me to make my own dough. BUT, I have posted recipes for pie dough on Como Water before, so I felt like I wouldn’t completely lose my street cred by using store bought.Β And besides withΒ flakey, savory, spicy, hearty, cute mini-sized deliciousness like empamosas who cares if the dough is store bought?!? πŸ™‚

Empamosas = Empanadas + Samosas! (Printable Recipe)


2 Yukon gold potatoes–cubed

2 Lightlife smoked sausages–chopped

4 pie crusts

1/4 cup olive oil, plus 1-2 tablespoons

2 cloves garlic–minced

1/2 Vidalia onion–chopped

1/2 cup frozen corn

1 teaspoon curry powder

1/2 teaspoon cayenne pepper

1 teaspoon garam masala

1/2 teaspoon mustard powder

1 teaspoon black mustard seeds

1 teaspoon red pepper flakes

1/2 teaspoon cumin powder

1/2 teaspoon celery seed

1/2 teaspoon coriander powder

1/2 teaspoon fennel seed

1 inch chunk fresh ginger–peeled and sliced


1 egg–lightly beaten


*Preheat oven to 375 degrees F.

*Add cubed potatoes to large pot. Cover with water. Bring to boil. Simmer until potatoes are tender. Drain and set aside.

*Heat olive oil over medium low heat in large frying pan. Add mustard seeds, fennel seeds, red pepper flakes, and ginger to oil. Infuse oil with spices for 10 minutes. Add onion. Saute onion for 10 minutes. Add garlic. Cook onion and garlic until soft.Β When onion and garlic are soft, remove and add to large bowl. Discard ginger.

*Add curry powder, cumin powder, coriander powder, mustard powder, garam masala, and cayenne pepper to frying pan that previously had the onion and garlic. Add large pinch of salt and a few grinds of black pepper. Cook 1 minute. Turn the heat to medium. Add the drained potatoes. Cook the potatoes in the flavored oil for 3-5 minutes until soft and potatoes are slightly toasted. (You may need to add 1-2 tablespoons olive oil if pan is very dry). Mash large chunks of potatoes into smaller pea size pieces. Add potatoes to bowl with onions and garlic. Add frozen corn to bowl.

*Add 1-2 tablespoons olive oil to separate frying pan. Heat oil over medium heat. Add sausages and brown on one minute per side. Turn to medium low. Cover. Cook until heated through and brown all around. Set aside. When cooled enough to handle, roughly chop sausage. Add chopped sausage to bowl with potato mixture. Mix all ingredients until fully incorporated. Adjust seasoning to taste.

*Lightly spray cookie sheet with cooking spray. Lightly flour counter. Roll out pie dough to 1/4 inch thick. Cut out circles of desired size. Add filling to center of dough circle, leaving a 1/4-1/2 inch border around the edge of the dough. Wet the edge of the dough slightly with water. Top with second dough round and seal the empamosa closed. Lightly beat egg with 1 tablespoon of water (or milk). Brush the top of the empamosa with egg wash. Add the empamosa to the cookie sheet. Bake approx. 15 minutes, or until golden brown. Let cool and enjoy!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantraβ€”love life, live long, and eat veg-centric cuisine!


  1. YUMMMMMMMMMM! Those look fantastic. Right up my alley. I could eat about a dozen of those. I love the picture of the potatoes in the pan with spices. LOVELY!!! Great job! : )

    • I meant the ginger in the pan with the spices. : )

  2. Yummy! We’ll take a dozen too, please!

  3. Excellent way to combine two delicious dishes πŸ™‚

  4. This are very exciting empamosas. I love the fusion of sausages and Asian spices. Store bought pastry is there for convenience so there’s no shame in using them. Even chefs’ do.

  5. These are beautiful. Quite the combination. I look forward to trying your recipe with some gf pie crusts. Delish!

  6. I showed a friend the picture of the final product and she said “yummm, can she give me some??” Nice work TMG!!!

  7. Your Empamosas sound delicious, but I would probably just eat that gorgeous filling straight out of the pan with a spoon, I couldn’t resist!! πŸ˜€

    • I did that too! And then I ate the filling the next day with scrambled eggs!

  8. Another one of your dishes I have got to try. You can’t leave yet we still haven’t got together for a cooking project.

    • Haha! I still have July!

  9. Hahaha I CANNOT believe this!!! We are definitely synced!!! I LOVE these empamosas… I don’t mind bought dough at all!! I love that these are baked and I love love love flaky dough! I absolutely want to try these!!!!

  10. Peas are great, but corn sounds like a nice change too! Great post!

  11. I love both so I know I would love empamosas! I’ve never used pie dough to make empanadas before- just puff pastry and empanada wrappers. Love how golden brown yours got though so I will have to give it a try.

    • Golden brown = egg wash!

  12. Store bought? For shame!!!

    I jest. I couldn’t bake to save my live so you’ve treated me to a dish that’s totally doable πŸ™‚ They looks delicious. I’m keeping the kick. The kickier the better in my book πŸ™‚

  13. YUM. YUM. YUM. What else is there to say? Have a great weekend! Theresa

  14. Store bought crust definitely has its place! πŸ™‚

    I have an irrational fear of trying to fry things myself… this is tempting though… I bet these would be awesome with sweet potatoes too!

    • These are not fried! They’re BAKED!!!

  15. Empamosas!!! I love it! How creative. I adore both dishes so this is so wonderful for me. Great way of combing the two. They sound so delicious.

  16. Holy moly that first picture is gorgeous! As usual you have blown me away with your creativity. Love this!

    Lightlife Team Member

  17. delicious savouries for snacks

  18. Perfect appetizers

  19. Empamosas…genius! I love this creative dish! Hurray for store-bought dough! And good with your transition period πŸ™‚

  20. Oh yum!! I love empanadas and samosas as well, and this is a great combo of the two. No worries on the store-bought dough, you made every other component from scratch, and when satisfying a craving, you do what you gotta do πŸ˜‰ Good luck with your move, car selling, job leaving, etc.

  21. They look soooo yummy .. when you say samosa ..do you mean indian samosas ? cause they look similar except not same.. this could be a classic twist on traditional indian samosas. god you are making me crave πŸ™‚

  22. What a match made in heaven….you may be onto something here πŸ™‚

  23. SOOO creative!

  24. Okay… am I the only one here who don’t know Empamosas? I’ve tried Indian snack Samosas before…these snacks really look delicious. I thought I’m weak for sweet snack, but maybe that’s not true. I think I’ll go craazy with these yummy snack too! Wonderful recipe Tiffany!

    • I made empamosa up Nami πŸ˜€ … a combination of Indian samosas and Latino empanadas! πŸ˜€

  25. Tiffany, you’ve done it again: these empamosas (love it!) are fantastic. Wonderful aromas coming from that garlic infusing with all the lovely colourful spices – oh, is it normal to want this for breakfast now?

  26. I LOVE all the spices in these. Something tells me that I am going to be thinking about these all day. This is on my list to make.

  27. They look really great! Such snack are so lovely.. Nice union of empanadas and samosas πŸ™‚

  28. Nice name and these are fantastic! Love that spicy filling…

  29. Empamosas – very funny and creative name. I had difficulty saying it though I certainly will have no difficulty eating it:)

  30. What a creative name! Those empamosas look so delicious!

  31. We can all sin with store bought stuff occasionally πŸ™‚ Good luck with all the moving, it can prove to be overly stressful and busy at times, but in the end it all turns out well πŸ™‚
    The empamosas – brilliant πŸ™‚

  32. What a wonderful creation! Isn’t it great that short-cuts like ready-made pie crust are available when you need them?

  33. I’ve never had these before. They look so good!

  34. Tiffany! These are beautiful! A spicy potato and sausage pillow! I LOVE it! I am thinking of how I can create an empamosas dessert! Hope you are surviving this hectic time! : )

  35. SO creative! I bet they were amazing!

  36. Aw man those pictures were so close up I could almost taste the flakey, savory, spicy, hearty, cute mini-sized deliciousness. Yumola!!!! Good luck with the move and don’t worry your street cred is still in tact.

  37. I love the title! So clever. πŸ™‚ And that spicy filling is delicious!

  38. Well done Tiff, Top 9 again!! You deserve it, I’ll have to get some tips off you! πŸ˜€

  39. Yummy…

  40. Hi ,

    Very creative and mindblowing recipe

  41. Congratulations on making the Foodbuzz Top 9 with this recipe!

  42. I adore empanadas! When I lived in Tucson I would get them, they were so amazing:-) This recipe looks beautiful, the flavor combination sounds perfect!
    Hugs, Terra

  43. What a creative idea! They look like they turned out great!

  44. This is an absolute brilliant combination of two amazing foods! Love it – and I don’t think you need to apologize about store bought dough – it comes in handy! congrats on Top 9, too!

  45. Gracias Tiffany on this amazing recipe and fantastic idea…..love it:)

  46. Interesting recipe! Full of flavours from all the spices…..nice!

  47. Brilliant!

  48. What an innovative name! Loved your recipe. So happy to see you on top 9 in Foodbuzz! Congratulations. These Empamosas are looking like the cutest things ever on Earth! Lovely picture!!

  49. Wow those look so tasty mmmmmmm! smoothy looks delish too, I think I;ll make that to use up my blueberry bounty. great idea πŸ™‚

  50. What a clever idea. This recipe looks delicious!

  51. I absolutly love Empanadas! In portugues we would call empadas, and I am so glad you posted this recipe. Your combinations are so well done, full of flavors and creativity. Thanks for sharing it.

  52. I’ve actually never tried to make empanadas – this recipe looks fantastic though so I will have to try it!

  53. Yum! And I, for one, don’t care a fig if the dough is store bought. πŸ™‚

  54. Lovely and delicious, just that I think people make it in different shapes, ours over here is normally triangle.

  55. Those look wonderful! I am weak when it comes to anything in a baked crust. YUM!

  56. It is okay to use store bought dough sometimes. These look delicious!

  57. This is SUCH a great recipe, Tiffany. I saw it on top 9, but was having a very busy weekend with no time to comment. But holy yumminess!

  58. Great combination here – love the idea! Congrats on the Top 9!!

  59. Excellent super yummmmmm must try. good way to combine two delicious dishes.

  60. You are a genius! I will definitely try this πŸ™‚

  61. Love all the spices in here Tiffany! You’re making me hungry and it’s not even 10am yet! Great recipe.

  62. Droolworthy! I love the combination.

  63. These sound great! I like the idea of combining samosas and empanadas!

  64. Wow you really have some big changes going on…good luck with everything!
    And as for these empanadas…I like some kick πŸ™‚ The look wonderful!

  65. Tiffany, beautiful your empamosas…love the mix and match!
    Hope you are having a great week πŸ™‚

  66. Thanks for the comments! I hope everyone has a great day!!!

  67. Latindian cuisine at it’s best. I love these kind of fusion items. It amazes me just how many cultures have these ideal packages savory pastry items.

  68. This is a recipe I will try for sure! Thanks for sharing!

  69. Oh Tiffany you’ve got my mouthwatering like crazy, and I just had lunch too πŸ™‚ What a brilliant fusion recipe. Love love it! Thanks for being a part of June’s YBR!

  70. Mouthwatering! The cousins come together wonderfully in your creation. Saw them on YBR.

  71. You add lovely flavors in the stuffing and the samosa’s are just yuuuuum….. I am going crazy!!:)

  72. Dude, totally going to make these soon πŸ˜‰ I’ll let you know when! Thank you so much for waking up that morning with that wonderful craving, Tiffany. I can’t wait to make Empamosas!!!!

  73. OMG, these look simply amazing. Must make them soon. What an inventive idea! Any ideas on substituting for the egg? Thanks for sharing!

  74. Empamosas fit these little beauties beautifully! So very YUMMY!

  75. What a great recipe; I have always wanted to learn how to make empanadas.

  76. Hi Tiffany,
    This recipe is looking so appetizing and beautiful ! Thanks for sharing awesome recipes at apt time ! Hope to see more of your creative endeavors in the New Year.
    Have a wonderful Holiday Season and stay Warm !
    Best Regards, Sonia