Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes)

Empanadas de Pipián are a popular appetizer in Colombia. They are absolutely delicious.

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What are Empanadas de Pipián?

They are typically associated with the pacific region of Colombia and are made with corn masa and stuffed with roasted peanuts and potatoes. These Empanadas de Pipián are usually served with ají de maní or hogao and are absolutely delicious.

Empanadas are a traditional appetizer in Colombia, Spain and Latin America. We have different variations of this delicious dish throughout the country.

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Empanadas de Pipián Recipe

Erica Dinho

5 from 43 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Colombian

Servings 12 servings

Calories 161 kcal

Ingredients

 

1x2x3x

Dough

• 1 cup yellow masarepa or precooked corn meal
• 1 tablespoon cornstarch
• 1 cup warm water
• ½ teaspoon sazon goya with azafran
• ½ teaspoon vegetable oil
• Salt

Filling:

• 4 potatoes peeled and diced
• ½ cup white onions chopped
• 2 scalions chopped
• 1 tomato chopped
• 1 garlic clove chopped
• ¼ cup red bell pepper chopped
• 2 tbsp cilantro chopped
• Salt and black pepper to taste
• 2 hard boiled eggs chopped
• ½ cup peanuts chopped
• Vegetable oil for frying

Instructions

 

To make 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.

Nutrition

Calories: 161kcalCarbohydrates: 26gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 31mgSodium: 205mgPotassium: 426mgFiber: 3gSugar: 1gVitamin A: 273IUVitamin C: 20mgCalcium: 65mgIron: 2mg

Keyword Colombian empanadas, empanadas

Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

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 🙂

How to Make Empanadas de Pipian?

To make the dough, place the masarepa in a large bowl. Add the sazón 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.

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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.

Pin

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.

Pin

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.

Pin

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.

Pin

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.

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Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with hogao or aji on the side