Empanadas colombiane con formaggio e spinaci

Ingredienti

• vegetable oil for frying
• 2 cups precooked yellow cornmeal (for example from the brand P.A.N.)
• 2 cups hot water
• 1 tbsp vegetable oil
• salt
• 2 cloves of garlic, finely chopped
• 1/2 small onion, finely chopped
• 300 grams spinach
• 150 grams queso costeño, grated (if not available, replace with feta cheese)
• 150 grams grated mozarella cheese
• 4 tbsp hogao (see link for recipe in blog post)
• 1 small handful of cilantro, finely chopped
• salt and pepper

Preparazione

1. 1

   Start by preparing the dough. Mix all ingredients together in a bowl using a fork. Leave the mixture for 20-30 minutes

2. 2

   In the meantime, prepare the filling. Sautée the garlic and onion until soft. Add spinach in batches and cook until wilted. Season with salt and pepper

3. 3

   Let the spinach cool off and squeeze out any excess liquid. Place spinach in a mixing bowl and add the grated queso costeño, grated mozarella cheese, hogao and cilantro. Mix and season well

4. 4

   Return 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 too dry and falls apart, add some water. Divide the dough in 12 balls, about the size of a golf ball

5. 5

   When 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

   Leave 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 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

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

9. 9

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

10. 10

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

11. 11

    Serve with ají picante