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Colombian Empanadas (Empanadas Colombianas) |mycolombianrecipes.com

Colombian Empanadas (Empanadas Colombianas)

Erica Dinho
5 from 238 votes
Prep Time 45 mins
Cook Time 1 hr
Course Appetizer
Cuisine Colombian
Servings 12 servings
Calories 178 kcal

Ingredients
 

  • Vegetable oil for frying
  • Lime and ají for serving

Dough

  • 1 ½ cups precooked yellow cornmeal masarepa
  • 2 cups water
  • 1 tablespoon vegetable oil
  • ½ tablespoon sazon Goya with azafran
  • ½ teaspoon Salt

Filling

  • 2 cups peeled and diced white potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped red bell pepper
  • ¼ teaspoon black pepper
  • ½ pound ground pork and beef

Instructions
 

  • To prepare 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 and the bouillon tablet for 20-25 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 ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
  • Transfer the meat mixture to the mashed potatoes bowl and 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 the 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 ají and lime on the side.

Nutrition

Calories: 178kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 13mgSodium: 241mgPotassium: 316mgFiber: 3gSugar: 1gVitamin A: 98IUVitamin C: 11mgCalcium: 19mgIron: 1mg
Keyword Colombian empanadas, empanadas, how to make colombian empanadas
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