EMPANADAS COLOMBIANAS (COLOMBIAN MEAT PIES)

Empanadas Colombianas (Colombian Meat Pies) image

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 threeovens

Categories Lunch/Snacks

Time 1h30m

Yield 20 meat pies

Number Of Ingredients 18

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Ingredients

2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional)
1/2 teaspoon salt
2 cups white potatoes, peeled and cut into very small dice
1 chicken bouillon cubes (Vegeta) or 1 vegetable bouillon cube (Vegeta)
1 tablespoon olive oil
1/2 cup white onion, chopped
1 cup chopped tomato
1/4 cup green onion, chopped
1 garlic clove, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons red bell peppers, chopped
1 lb ground beef
salt & freshly ground black pepper
1 tablespoon cumin
1 teaspoon sazon goya (1 packet)
oil (for deep frying)

Steps:

Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.
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 with a wooden spoon, until browned and fairly dry.
Stir in potatoes and mix well.
Heat oil (at least 2 inches) over medium high heat.
Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.
Serve warm or at room temperature with recipe Aji (recipe #377331) or Avocado Sauce (recipe #411639) and/or lime wedges.

Nutrition Facts : Calories 118.3, Fat 4.7, SaturatedFat 1.5, Cholesterol 15.4, Sodium 154.1, Carbohydrate 13.7, Fiber 1.5, Sugar 0.7, Protein 5.8

*** Explore more Empanadas Colombianas (Colombian Meat Pies) Recipes »

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Ricadovidaivas Rivas

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These empanadas were delicious! The beef filling was seasoned perfectly and the dough was cooked to perfection.

Malik Taha

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I'm not a big fan of empanadas, but I tried this recipe and was pleasantly surprised. The dough was flaky and the filling was flavorful.

MD Fahim kazi

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I've made these empanadas several times and they're always a hit! They're perfect for parties or potlucks.

Rafds Dgdyds

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These empanadas were a bit dry, but the flavor was good. I think I'll try adding some more moisture to the filling next time.

Tinna Tapa

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I love empanadas and these were some of the best I've ever had. The dough was flaky and the filling was flavorful. I'll definitely be making these again!

Whitney Tillery

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These empanadas were delicious, but they were a bit too time-consuming to make. I think I'll try a different recipe next time.

Mego Gabriel

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I made these empanadas for a party and they were a huge hit! Everyone loved them and I got lots of compliments.

Maral Mazn

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I'm not a fan of beef, so I substituted ground chicken in this recipe. The empanadas were still delicious and my family loved them.

Students Guide

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I'm new to cooking and these empanadas were one of the first things I've ever made. They were surprisingly easy to make and they turned out delicious!

Sandhya Pun

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I followed the recipe exactly and my empanadas turned out great! They were crispy on the outside and juicy on the inside.

vincenzo

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These empanadas were a bit too spicy for my taste, but my husband loved them. I'll definitely be making them again, but I'll use less chili powder next time.