Colombian Empanadas
Ingredients
Dough
- 2 cups yellow corn meal
- 2.5 cups water
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
Filling
- 1 lb Skirt Steak
- 3 medium potatoes
- ⅓ cup cilantro
- ¼ roasted bell pepper optional
- Salt and pepper to taste
Instructions
Dough
- Boil the water, add salt, oil and paprika
- Add the corn meal and stir until well incorporated. About 3-5 minutes
- Let the dough cool down and knead it untill the dough is uniform.
Filling
- Season meat with salt and pepper. I like to add paprika and onion salt too.
- Grill it or pan sear it until it reaches a medium well temperature.
- peel and cut the potatoes in cubes and boil them with salt until tender.
- In a food processor, add the meat cut in strips, cilantro and red pepper if using. Grind them until the meat resembles ground beef.
- Mash the potatoes and mix with the ground beef. Let the filling cool down.
Build the Empanadas
- Divide the dough in golf sized balls. Flatten them with a tortilla press or a round plate. Use a clean plastic bag or parchment paper to prevent the dough to sticking to your working surface
- If using an empanada mold, fill the dough with the meat and potatoes in the center and press to create a half moon shape.
- If you don't have an empanada mold, put the filling in one side of your dough and fold it in half. Press with a round bowl or cap to seal the filling in place.
Frying
- Heat up 3 cups of vegetable oil in a frying pan until they reach about 350 Fahrenheit or 165 celsius.
- Add the empanadas and fry for 2-3 minutes on each side until golden brown
- Remove from the heat and place on a paper towel
Tried this recipe?Let us know how it was!