Empanadas Recipe | Receta Empanadas Colombianas
Typically they are made with a precooked cornmeal known as masarepa which helps give them the same tasty outer crust that arepas have.
Try this delicious and easy Colombian empanada recipe.
Heat oil in large skillet over medium high heat. Add onion and peppers and cook until soft, about 10 minutes.
Add scallions, cilantro, garlic, salt and black pepper. Cook until scallions soften, about 1 minute. Stir in tomatoes; cook until water from tomatoes evaporates, about 4 minutes.
Add the ground pork and beef. Cook, for 10 to 15 minutes, breaking up meat with wooden spoon until browned and cooked through.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine. Refrigerate until cold.
Fill empanada disc with 1 TBSP cooled filling in center of dough. Fold dough in half to form half-moon shape. Seal edges by pressing with fingers or by crimping the edges with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 350°F.
Fry empanadas in batches until dough is crisp and filling is hot, about 3-4 minutes per batch.
Remove the empanadas from the pot and place them on a plate lined with paper towels. Serve with ají and lime on the side.