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
Anonymous
This empanadas look georgeous! Erika tus empanadas se ven fabulosas y deliciosas, besoos gloria
Sophie
Georgous & very yellow empanada's, Erica!!
MMMMMMM,.....
theUngourmet
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!
pierre
hi erica
I love empanadas I had some when i was in Sevilla spain !!
lots of sun from paris cheers Pierre
Erica
Thank you, thank you and thank you 😉
Anonymous
I loved making and eating the meat ones, this ones look delicious as well, have to make them too, thanks Erica!
Skip to Malou
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!
Faith
These look wonderful, Erica! I love the pretty yellow color of the dough! The filling sounds delicious, especially with peanuts for a little crunch!
Joan Nova
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.
Pocky
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! 🙂
Joanne
I feel like I could probably resist most empanadas...but these peanut-filled ones? Not a chance. They look delicious.
Melanie
These are beautiful--I also enjoy empanadas filled with fruit. Great snack or even a meal with a salad or soup. YUM!
gertrude
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 🙂
peanutts
Hi!, You always have something completely new for me:) ,this is a very interesting recipe
Erica
Thank you guys for visiting my site!
Kitchen Butterfly
Interesting pastry and filling. Would love it I think as I enjoy peanuts in savoury dishes