Empanadas are a traditional appetizer in Colombia. We have different variations of this delicious dish throughout the country and these meat empanadas are one of them.
Empanadas de Pipián are typically associated with the del Cauca zone of Colombia and are made with corn masa and stuffed with roasted peanuts and potatoes.
I can resist many foods, even when they are very tempting and I am terribly tempted, but I cannot resist a Colombian empanada. They are the ideal snack. It’s hard for me to just have one! They are perfect at breakfast, lunch or as a snack during the day. One, two, three…six, seven…how many can you eat? I can eat a lot of these wonderful empanadas
- Dough or Masa
- 1 cup yellow masarepa or precooked corn meal
- 1 tablespoon cornstarch
- 1 cup warm water
- 1/2 teaspoon sazon goya with azafran
- 1/2 teaspoon vegetable oil
1 cooked egg, chopped
2 large potatoes, peeled and diced
1/2 cup roasted peanuts, finely chopped
salt and pepper
2 tablespoon oil
2 tomatoes, chopped
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 scallion chopped
1 garlic clove, minced
2 tablespoon fresh cilantro, chopped
Vegetable oil for frying
- Directions to prepare the dough:
- Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
- Meanwhile, to make the filling, cook the potatoes in a pot with water for 20 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes. Add the cooked potatoes and mix well.
- In a medium bowl place the chopped egg, peanuts, potato and tomato mixture . Mix well to combine.
- Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
- Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
- Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
- Fill a large pot with vegetable oil and heat over medium heat to 360°F.
- Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
- Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with hogao or aji on the side.