COLOMBIAN EMPANADAS
Just about every culture has a variation of a meat pie. For example, Jamaican Beef Patties, Cornish Pasties, Chinese Pork Buns, Mediterranean Pide (Pita), and in the US Pot Pie. Even within a region or country the ingredients vary widely. This recipe is one version that my husband likes.
Provided by Lucy Selvaggio-Diaz
Categories Meat Appetizers
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Measure the masarepa into a large bowl, add the sazon, if using, and salt, and mix well. Add water and mix to form a dough (it will be a bit wet and rubbery). Let stand while preparing the filling.
- 2. Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes. Drain, mash lightly, and set aside.
- 3. In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro. Cook, stirring occasionally, until tomatoes break down, about 15 minutes. Add ground beef, season with salt, pepper, cumin, and sazon. Cook, breaking up the beef with a wooden spoon, until browned and fairly dry.
- 4. Stir in the potatoes and mix well.
- 5. Heat at least 2-inches of oil over medium high heat.
- 6. Break off a golf ball sized section of the dough (1.5 ounces) and with your hands, roll it into a ball. Place between plastic wrap and flatten, with the heel of your palm, into a 6-inch disc. Peel away the plastic from the top only and scoop the bottom plastic and the disc into your palm. Place a heaping tablespoon of the filling in the center, then fold the disc and pinch the ends closed. Slighly flatten to distribute filling. Do the same with the remaining dough and filling.
- 7. With a slotted spoon, gently lower the empanada into the hot oil and cook 2 minutes, turning about halfway through. Drain on paper toweling. You'll need to cook these in batches.
- 8. Serve warm or at room temperature with Aji or Avocado Sauce, and/or lime wedges.
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Tara Brissett
[email protected]I made these empanadas for a party and they were a huge hit! Everyone loved them.
Laxman Mukhiya
[email protected]The empanadas were a bit time-consuming to make, but they were worth the effort.
Raghib Khan
[email protected]These empanadas were delicious! I will definitely be making them again.
Emanuel Williams
[email protected]I've been making empanadas for years, and this recipe is one of the best. The dough is perfect and the filling is flavorful.
Sonia Sonia
[email protected]These empanadas were a bit too spicy for my taste, but my husband loved them.
Kibra Tube
[email protected]I made these empanadas for my family and they loved them! The recipe was easy to follow and the empanadas were delicious.
mapakiso pitso
[email protected]These empanadas were perfect! The dough was flaky and the filling was flavorful. I will definitely be making these again.
Nawaal Maxamed
[email protected]The dough was a bit tough, but the filling was delicious. I will try a different dough recipe next time.
lyon empire
[email protected]These empanadas were a bit bland for my taste. I think I will add more spices next time.
Blessed Chakauya
[email protected]I've never made empanadas before, but this recipe made it easy. The empanadas were delicious and I will definitely be making them again.
Hassan satti hassan satti
[email protected]The empanadas were easy to make and they tasted great. I will definitely be making these again.
Brian Bolden
[email protected]I had a hard time finding some of the ingredients, but the empanadas were worth the effort.
tallp's tv
[email protected]The empanadas were a bit too greasy for my taste, but the flavor was good.
Shorif Miya
[email protected]These empanadas were delicious! I made them for a potluck and they were gone in minutes.
Abu al Mussana
[email protected]I've made empanadas before, but this recipe is by far the best. The dough is so easy to work with and the filling is delicious.
Amoru Martha
[email protected]These empanadas were a hit at my party! The filling was flavorful and the dough was crispy. I will definitely be making these again.