Empanadas colombianas
Empanadas colombianas, from above
Non vegColombia

Empanadas colombianas

Golden corn pastry half moons filled with potato and beef, fried crisp and dunked in fresh ají.

75 minTime
16 gProtein each
mediumSpice
Corn crust1 chapter · 1 min read

Make it your way

Grandma's wayColombian corn empanadas with ají.
The original
504kcalsame
16 gproteinsame
5 gfibresame
75minutessame

Empanadas colombianas.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Arepa flour2½ cups yellow
Water1⅔ cups warm
Turmeric (ground turmeric)a pinch, for colour
Saltto taste
Potato3, boiled and roughly mashed
Beef250 g mince
Onion1, chopped
Tomato2, chopped
Spring onion (green onion, scallion)2, sliced
Cumin powder (ground cumin)½ tsp
Garlic2 cloves
Cooking oil (vegetable oil)absorbed, for frying
Coriander leaves (cilantro)for ají
Green chilli2, for ají
Vinegarfor ají

Method

5 steps
  1. 1Cook onion, tomato, garlic and spring onion into hogao, add beef and cumin until cooked, then mix with potato.
  2. 2Knead masarepa, water, turmeric and salt into a smooth dough.
  3. 3Press balls of dough thin between plastic, fill, fold and seal with a bowl rim.
  4. 4Fry in hot oil until golden and crisp.
  5. 5Blend coriander, chillies, vinegar, a little onion, salt and water for ají.
Serve it like this

Serve hot on a plate with a bowl of ají and lime wedges; spoon ají into each bite.

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Make it a meal

What goes with Empanadas colombianas: a bread or rice, a side, something to drink and something sweet.

With a main Ají de gallina60 min
On the side Aloo gobi35 min
On the side Baingan bharta40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Natilla40 min
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