Empanadas de pipián

Ingredienti

• 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)

Preparazione

1. 1

   --- To make the dough: ---

2. 2

   Place 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. 3

   Meanwhile, 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. 4

   Heat 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. 5

   In a medium bowl place the chopped egg, peanuts, potato and tomato mixture . Mix well to combine.

6. 6

   Break 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. 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. 8

   Then 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. 9

   Fill a large pot with vegetable oil and heat over medium heat to 360°F.

10. 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. 11

    Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with hogao or aji on the side.