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    My Colombian Recipes » Recipes » Appetizers and Snacks » Empanadas De Pipián (empanadas Filled With Peanuts And Potatoes)

    Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes)

    Mar 12, 2010 · Modified: Mar 23, 2023 by Erica Dinho · 44 Comments

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

    Empanada2Pin

    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.

    Empanadas de PipianPin

    Empanadas de Pipián Recipe

    Erica Dinho
    5 from 44 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
     

    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.

    MasaPin

    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.

    FillingPin

    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.

    DiscoPin

    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.

    Disco y rellenoPin

    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.

    empanada1Pin

    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.

    empanadaPin

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







    More Appetizers and Snacks Recipes

    Chicharrones De Guayaba (Guava Paste Pastry)Colombian-Style Chicken Wings With Cilantro And Mint SauceTorticas De Chocolo (Corn-Scallion Cakes)Pasteles De Jamón Y Queso (Ham And Cheese Pastries)Pear Quesadilla (Quesadilla De Pera)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Adriana

      March 12, 2010 at 10:13 am

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

      Reply
    2. Baking is my Zen

      March 12, 2010 at 10:20 am

      5 stars
      Very different!

      Reply
    3. Rachana Kothari

      March 12, 2010 at 12:31 pm

      5 stars
      Empandas looks yumm:) The pics make them even more tempting. Thanks a lot Erica for sharing this wonderful traditional columbian recipe. Have a great weekend:)

      Reply
    4. Ivy

      March 12, 2010 at 12:42 pm

      5 stars
      The empanada sounds wonderful. I must try it one of these days.

      Reply
    5. Lyndsey

      March 12, 2010 at 1:35 pm

      5 stars
      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!!

      Reply
    6. Simply Life

      March 12, 2010 at 1:47 pm

      5 stars
      oh I've never had this type of empanada before - looks incredible!

      Reply
    7. 5 Star Foodie

      March 12, 2010 at 2:02 pm

      5 stars
      The filling with potatoes and peanuts sounds amazing!

      Reply
    8. Chris

      March 12, 2010 at 2:08 pm

      5 stars
      That stuffing mix sounds perfect!

      Reply
    9. Bo

      March 12, 2010 at 3:22 pm

      5 stars
      Peanuts and potatoes sounds like a really interesting combinations. Sounds like something I might have to try.

      Reply
    10. Erica

      March 12, 2010 at 3:53 pm

      5 stars
      Thank you everyone!

      Reply
    11. grace

      March 12, 2010 at 5:12 pm

      5 stars
      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!

      Reply
    12. Joy

      March 12, 2010 at 6:46 pm

      5 stars
      I'm addicted and all I have done is read your post!

      Reply
    13. Barbara

      March 12, 2010 at 8:15 pm

      5 stars
      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!

      Reply
    14. Kim

      March 12, 2010 at 8:25 pm

      5 stars
      I can see why these would be tasty any time of day. What a unique combination of ingredients. Sounds delicious.

      Reply
    15. Sook @ My Fabulous Recipes

      March 13, 2010 at 12:08 am

      5 stars
      So where would be the best place to get these ingredients? I would love to try these empanadas. They look incredible!

      Reply
    16. tasteofbeirut

      March 13, 2010 at 1:05 am

      5 stars
      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.

      Reply
    17. Kitchen Butterfly

      March 13, 2010 at 8:19 am

      5 stars
      Interesting pastry and filling. Would love it I think as I enjoy peanuts in savoury dishes

      Reply
    18. Erica

      March 13, 2010 at 8:47 am

      5 stars
      Thank you guys for visiting my site!

      Reply
    19. peanutts

      March 13, 2010 at 8:50 am

      5 stars
      Hi!, You always have something completely new for me:) ,this is a very interesting recipe

      Reply
    20. gertrude

      March 13, 2010 at 9:11 am

      5 stars
      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 🙂

      Reply
    21. Melanie

      March 13, 2010 at 9:33 am

      5 stars
      These are beautiful--I also enjoy empanadas filled with fruit. Great snack or even a meal with a salad or soup. YUM!

      Reply
    22. Joanne

      March 13, 2010 at 10:18 am

      5 stars
      I feel like I could probably resist most empanadas...but these peanut-filled ones? Not a chance. They look delicious.

      Reply
    23. Pocky

      March 13, 2010 at 10:29 am

      5 stars
      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! 🙂

      Reply
    24. Joan Nova

      March 13, 2010 at 10:32 am

      5 stars
      ooh...this is a new empanada to me and I love the idea of the peanuts and the corn masa. I'd love to try this.

      Reply
    25. Faith

      March 13, 2010 at 10:48 am

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

      Reply
    26. Skip to Malou

      March 13, 2010 at 12:31 pm

      5 stars
      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!

      Reply
    27. Anonymous

      March 13, 2010 at 2:07 pm

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

      Reply
    28. Erica

      March 13, 2010 at 2:38 pm

      5 stars
      Thank you, thank you and thank you 😉

      Reply
    29. pierre

      March 13, 2010 at 3:24 pm

      5 stars
      hi erica
      I love empanadas I had some when i was in Sevilla spain !!
      lots of sun from paris cheers Pierre

      Reply
    30. theUngourmet

      March 13, 2010 at 10:41 pm

      5 stars
      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!

      Reply
    31. Sophie

      March 15, 2010 at 3:32 am

      5 stars
      Georgous & very yellow empanada's, Erica!!

      MMMMMMM,.....

      Reply
    32. Anonymous

      March 15, 2010 at 9:05 am

      5 stars
      This empanadas look georgeous! Erika tus empanadas se ven fabulosas y deliciosas, besoos gloria

      Reply
    33. Gloria

      March 15, 2010 at 9:10 am

      5 stars
      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

      Reply
    34. Jen @ My Kitchen Addiction

      March 15, 2010 at 10:33 pm

      5 stars
      These sound great! Peanuts and potatoes are a new combination of ingredients for me, but they sound really good together.

      Reply
    35. Oysterculture

      March 18, 2010 at 4:33 pm

      5 stars
      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!

      Reply
    36. Erica

      March 20, 2010 at 11:26 am

      5 stars
      Thank you guys for the comments!

      Reply
    37. saloua

      June 08, 2010 at 3:33 am

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

      Reply
      • Erica

        June 08, 2010 at 8:09 am

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

        Reply
    38. Daniel

      November 24, 2011 at 12:33 pm

      5 stars
      Hello Eirka

      Thanks for sharing these amazing recipes....Everythingh looks so delicious.

      Reply
    39. F. García

      August 07, 2012 at 12:10 am

      5 stars
      God Bless the empanadas...i love Colombia! las empanadas de pipian son deliciosas

      Reply
    40. Amber

      October 02, 2013 at 7:59 am

      5 stars
      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!

      Reply
    41. Amber

      October 02, 2013 at 8:01 am

      5 stars
      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 ...

      Reply
    42. Gloria

      November 01, 2013 at 12:18 pm

      5 stars
      Hi Erica,

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

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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