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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Roman Rodriguez
[email protected]These empanadas are a delicious and affordable meal. I can feed my whole family for under $20.
Axel Mayo
[email protected]These empanadas are a great way to use up leftover meat or vegetables. I always have some in my freezer for a quick and easy meal.
Micalea
[email protected]I'm not a big fan of empanadas, but I tried these and they were surprisingly good! The dough was flaky and the filling was flavorful.
Ilyas Arain
[email protected]These empanadas are the perfect party food. They're easy to make, delicious, and everyone loves them.
olaniyi olatoye
[email protected]I made these empanadas for my Colombian friends and they loved them! They said they were just like the ones their mothers used to make.
Di Ra
[email protected]The empanadas were delicious, but the dough was a little thick for my liking. I'll try rolling it out thinner next time.
Ben Daniel
[email protected]These empanadas were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Lonely Man BD
[email protected]I added some chopped cilantro to the filling for extra flavor. It was a great addition.
Muzamil Ahmad Barak
[email protected]I used a store-bought empanada dough to save time. The empanadas still turned out great!
Mir Safian
[email protected]These empanadas were so easy to make! I'm not a very experienced cook, but I was able to follow the recipe without any problems.
shakir zeb
[email protected]The filling was a little too spicy for me, but my husband loved it. Next time I'll make a milder version.
Tim Hater
[email protected]I love that these empanadas can be made ahead of time and frozen. It makes them a great option for busy weeknights.
Rohit Sundas
[email protected]These empanadas were a hit at my party! The flavors were amazing and the dough was perfectly crispy. I will definitely be making these again.