Colombian Vegan Empanadas

Ingredients

• vegetable oil for frying
• 2 cups pre-cooked yellow cornmeal ((for example from the brand P.A.N.))
• 2 cups warm water
• 1 tbsp vegetable oil
• salt
• 2 big potatoes, peeled, diced in small cubes
• 50 grams green peas
• 70 grams chickpeas, ready to use ((canned or freshly cooked))
• 4 tbsp hogao ((see link for recipe in blog post))
• 1 small handful of chopped cilantro
• salt and pepper
• ají picante ((recipe link in blogpost))

Instructions

1. 1

   Prepare the doughMix all ingredients of the dough together in a bowl using a fork. Leave the dough for 20-30 minutes

2. 2

   Cook the vegetablesIn the meantime, preboil the cubes of potato and the peas until cooked

3. 3

   Prepare the fillingMix all ingredients of the filling together in a bowl: boiled potato and green peas, chickpeas, hogao (tomato onion sauce) and cilantro. Mash the mixture slightly with a fork, as to get a consistent mixture. Season well with salt and pepper

4. 4

   Divide the dough in ballsReturn to your dough and mix again, now with your hands. If the dough is too wet, add a little bit of cornmeal. If it's dry and falls apart, add some water. Divide the dough in 12 balls, about the size of a golf ball

5. 5

   Flatten the balls of doughWhen using a patacon press: place one ball of dough between non-stick paper in the patacon press. Flatten it evenly into a discWhen using a rolling pin: place one ball of dough between non-stick paper and use a rolling pin to flatten it evenly into a disc

6. 6

   Place fillingLeave the dough on one sheet of the non-stick paper and place filling on half of the dough, leaving the edges clear

7. 7

   Fold and closeFold the other half over the filling, using the non-stick paper. Use your hands to carefully close the edges. You could also use a fork. It is important that the empanada has no little holes in it, as to prevent oil getting in

8. 8

   RepeatRepeat this process with the other balls of dough until you have 12 empanadas

9. 9

   Heat up oilHeat up the vegetable oil in a frying pan. You will need a layer of about 2 cm of oil in the pan

10. 10

    FryFry the empanadas in batches for about 2 minutes per side, until golden. Drain excess oil by putting them on paper towels

11. 11

    ServeServe immediately with ají picante (Colombian Hot Sauce)