Empanadas Recipe

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Empanadas

Patrick Johnson

By
@pwjohnso

Traditional Columbian empanadas are made with shredded beef and pork. This variation uses ground pork and chorizo. Try them with aji picante or with your favorite salsa for a unique appetizer.


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Serves:

about 20 empanadas

Prep:

1 Hr 30 Min

Cook:

1 Hr

Method:

Deep Fry

Ingredients

DOUGH

1 1/2 c
masarepa (precooked yellow cornmeal)
2 c
water
1 Tbsp
vegetable oil
1/2 Tbsp
sazon goya with azafran (available in latin seciton of your supermarket)
1/2 tsp
salt

FILLING

2 c
white potatoes, diced and peeled
1
chicken bouillon tablet
1 Tbsp
olive oil
1/4 c
white onion, chopped
1 c
tomato, chopped
1/2 tsp
salt
1/4 c
green onions, chopped
1 clove
garlic, chopped
2 Tbsp
fresh cilantro, chopped
2 Tbsp
red bell pepper, chopped
1/4 tsp
black pepper, freshly ground
1/4 lb
ground pork
1/4 lb
chorizo, fresh mexican
lime wedges and aji picante (see recipe in "sauces and dips")

Directions Step-By-Step

1
To prepare the dough place the masarepa in a large bowl. Add 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.
2
While the dough is resting, 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.
3
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and sweat for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
4
Add the ground pork and chorizo. Cook for about 15 minutes until the mixture is fairly dry.
5
Add the mashed potatoes to the meat mixture and mix well.
6
Break small portions of the dough, about 1 ½ tablespoons each, and form into a ball by rolling between the palms of your hands.
7
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.
8
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.
9
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
10
Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
11
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Cuban
Hashtags: #Columbian, #empanadas