Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes)

Empanadas are a traditional appetizer in Colombia. We have different variations of this delicious dish throughout the country. Empanadas de Pipián are typically associated with the pacific region 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 :-)

These Empanadas de Pipián are usually served with ají de maní or hogao and are absolutely delicious.

Buen Provecho!

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Ingredients

(10 empanadas)

Filling

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

  1. Directions to prepare the dough:
  2. 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.
  3. 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.
  4. 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.
  5. In a medium bowl place the chopped egg, peanuts, potato and tomato mixture . Mix well to combine.
  6. 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.
  7. 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.
  8. 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.
  9. Fill a large pot with vegetable oil and heat over medium heat to 360°F.
  10. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
  11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with hogao or aji on the side.
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Comments

  1. Adriana says

    Thank you Erika! I definitely going to try this. I grew up in Popayan and I always crave “empanadas de pipian”.

  2. says

    I love empanadas! I’ve never had them with this filling before, I will have to try it. I like the way you set up your step by step photos. Very nice post, and beautiful golden empanadas! Yum!!

  3. says

    i love empanadas, although these are different from any i’ve seen before. your dough looks beautiful and the contrasting textures in your filling must be so exciting and delicious!

  4. says

    Empanadas are much like pasties… except pasties use pastry. Your filling is really unusual! Potatoes, peanuts, egg and tomatoes mixed together is something I would never have thought of. I love your dough! Really interesting, Erica! I always learn something on your blog and you introduce me to so many new flavor combinations!

  5. says

    Being that I adore cornmeal I think that I would be like you, unable to resist a Colombian empanada! I had never seen not tasted them before and I am so tempted to try them! Will have to find that particular cornmeal, though, which is probably easy at any Latino market.

  6. says

    I’ve taste this Colombian type of empanadas the other day and they were good. I really like the pastry. It is really crispy after frying. As for my Argentinian hubby he still like the one from Argentina :)

  7. says

    I’ve only had meat filled empanadas before. This looks like a nice hearty veggie filling. I bet you probably wouldn’t even miss the meat at all. Thanks for sharing! :)

  8. says

    These look wonderful, Erica! I love the pretty yellow color of the dough! The filling sounds delicious, especially with peanuts for a little crunch!

  9. says

    I love the texture and the color of this empanadas. The pastry alone looks crispy and delicious already. I love coming back to your site because of the so many similarities in our food… love it!

  10. Anonymous says

    I loved making and eating the meat ones, this ones look delicious as well, have to make them too, thanks Erica!

  11. says

    I have been searching everywhere for pre-cooked corn meal. I finally found it just today at a local Mexican market.Yay! Now I can make your yummy empanadas as well as the arepas I have been wanting to try. Your filling looks delicious!

  12. says

    Erika your empanadas look absolutely georgeous, really.
    Me encantan tus empanas se ven riquísimas, tu sabes que en Chile nos encantan las empanadas, un abrazo, gloria

  13. says

    These sound amazing – I love the peanut potato combination. I bet the texture is really nice as well with a bit of bite from the peanuts. Cannot wait to try and delight!

  14. saloua says

    Hi Erika
    can we use white masarepa to do empanadas?I do not have the yellow one for the moment
    thanks

    • Erica says

      Saloua- If you use white masarepa, you have to add color or sazon goya with azafran to make it yellow.

  15. Amber says

    Hi Erika! Do you have the recipe for aji de mani to go with these?? I love your website and use it all the time to make recipes for my husband. And myself. I’m most definitely a colombian food addict because of him.
    Thanks!

  16. Amber says

    I just found it on your site!!! Shoulda looked harder the first time. Can’t wait to make it! And I saw it’s Erica, not erika. :S Sorry! I’m a sloppy commenter …

  17. Gloria says

    Hi Erica,

    Thank you so much for all your wonderful recipes!! i triedcmaking this masa but my dough was super wet! Any ideas??? Thanks

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