EMPANADAS

Empanadas image

Traditional Columbian empanadas are made with shredded beef and pork. This variation uses ground pork and chorizo. Try them with aji picante or with your favorite salsa for a unique appetizer.

Provided by Patrick Johnson

Time 2h30m

Number Of Ingredients 21

Ingredients

DOUGH
1 1/2 c masarepa (precooked yellow cornmeal)
2 c water
1 Tbsp vegetable oil
1/2 Tbsp sazon goya with azafran (available in latin seciton of your supermarket)
1/2 tsp salt
FILLING
2 c white potatoes, diced and peeled
1 chicken bouillon tablet
1 Tbsp olive oil
1/4 c white onion, chopped
1 c tomato, chopped
1/2 tsp salt
1/4 c green onions, chopped
1 clove garlic, chopped
2 Tbsp fresh cilantro, chopped
2 Tbsp red bell pepper, chopped
1/4 tsp black pepper, freshly ground
1/4 lb ground pork
1/4 lb chorizo, fresh mexican
lime wedges and aji picante (see recipe in "sauces and dips")

Steps:

1. To prepare the dough place the masarepa in a large bowl. Add sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
2. While the dough is resting, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and sweat for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
4. Add the ground pork and chorizo. Cook for about 15 minutes until the mixture is fairly dry.
5. Add the mashed potatoes to the meat mixture and mix well.
6. Break small portions of the dough, about 1 ½ tablespoons each, and form into a ball by rolling between the palms of your hands.
7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
8. Using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.
10. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

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