EMPANADAS COLOMBIANAS (COLOMBIAN MEAT PIES)

Empanadas Colombianas (Colombian Meat Pies) image

Provided by threeovens

Time 1h30m

Yield 20 meat pies

Number Of Ingredients 18

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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.