Empanadas de Pipián Recipe

Empanadas are a traditional appetizer in Colombia. We have different variations of this delicious dish throughout the country. Empanadas de Pipián are typically associated with the pacific region of Colombia and are made with corn masa and stuffed with roasted peanuts and potatoes. I can resist many foods, even when they are very tempting and

📝 Ingredients

• 1 cup yellow masarepa or precooked corn meal
• 1 tablespoon cornstarch
• 1 cup warm water
• 1/2 teaspoon sazon goya with azafran
• 1/2 teaspoon vegetable oil
• Salt
• 4 potatoes (peeled and diced)
• 1/2 cup white onions (chopped)
• 2 scalions (chopped)
• 1 tomato (chopped)
• 1 garlic clove (chopped)
• 1/4 cup red bell pepper (chopped)
• 2 tbsp cilantro (chopped)
• Salt and black pepper (to taste)
• 2 hard boiled eggs (chopped)
• 1/2 cup peanuts (chopped)
• Vegetable oil (for frying)

👨‍🍳 Instructions

1. 1--- To make the dough: ---
2. 2Place the masarepa in a large bowl. Add the 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.
3. 3Meanwhile, to make the filling, cook the potatoes in a pot with water for 20 minutes or until tender. Drain and gently mash the potatoes. Set aside.
4. 4Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes. Add the cooked potatoes and mix well.
5. 5In a medium bowl place the chopped egg, peanuts, potato and tomato mixture . Mix well to combine.
6. 6Break small portions of the dough, about 1 1/2 tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
7. 7Place 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. 8Then 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. 9Fill a large pot with vegetable oil and heat over medium heat to 360°F.
10. 10Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
11. 11Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with hogao or aji on the side.