Empanadas de Pipián are a popular appetizer in Colombia. They are absolutely delicious.
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 Pipián Recipe
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
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.
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
tasteofbeirut
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.
Sook @ My Fabulous Recipes
So where would be the best place to get these ingredients? I would love to try these empanadas. They look incredible!
Kim
I can see why these would be tasty any time of day. What a unique combination of ingredients. Sounds delicious.
Barbara
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!
Joy
I'm addicted and all I have done is read your post!
grace
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!
Erica
Thank you everyone!
Bo
Peanuts and potatoes sounds like a really interesting combinations. Sounds like something I might have to try.
Chris
That stuffing mix sounds perfect!
5 Star Foodie
The filling with potatoes and peanuts sounds amazing!
Simply Life
oh I've never had this type of empanada before - looks incredible!
Lyndsey
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!!
Ivy
The empanada sounds wonderful. I must try it one of these days.
Rachana Kothari
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:)
Baking is my Zen
Very different!
Adriana
Thank you Erika! I definitely going to try this. I grew up in Popayan and I always crave "empanadas de pipian".