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Empanadas Recipe | Receta Empanadas Colombianas

Colombian Empanadas are a popular snack in homes and in restaurants throughout Colombia.

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.

See all other from Colombian Recipes | Recetas Colombianas

Ingredients List:

2 Cups White Potatoes, Peeled and Diced

1 TBSP Olive Oil

1 Chicken Bouillon Cube

1/4 Cup Onion, Chopped

1 Cup Tomato, Chopped

1/4 Red Bell Pepper, Chopped

1/4 Cup Green Onions, Chopped

2 TBSP Cilantro, Chopped

1/4 lb Ground Pork

1/4 lb Ground Beef

Vegetable Oil

Lime Wedges for Serving

Empanada Discs

Preparation:

Cook the potatoes in a pot with water and the bouillon cube until tender. Drain and gently mash the potatoes. Set aside.

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.