Colombian Empanadas

02

Step-by-step method

1. 01

   Place the potatoes in a pot with enough water and a pinch of the measured salt.

   Place the potatoes in a pot with enough water and a pinch of the measured salt. Cook them for 10 to 15 minutes, until they are tender but not falling apart. Drain them well and set them aside.

2. 02

   Heat a large skillet over medium heat

   Heat a large skillet over medium heat. Cook the beef with the onion, tomato, and garlic, stirring and breaking up the beef to avoid large chunks.

3. 03

   When the beef changes color, add the cumin, sweet paprika, and black pepper.

   When the beef changes color, add the cumin, sweet paprika, and black pepper. Cook the stew for about 8 minutes, until the beef is fully cooked and the tomato has been incorporated.

4. 04

   Add the cooked potatoes and mix carefully to preserve some whole pieces.

   Add the cooked potatoes and mix carefully to preserve some whole pieces. Turn off the heat, add the cilantro and lemon juice, and adjust the salt to taste with the reserved amount.

5. 05

   Transfer the filling to a container and let it cool completely before assembling the empanadas.

   Transfer the filling to a container and let it cool completely before assembling the empanadas.

6. 06

   To prepare the dough, mix the pre-cooked yellow corn flour with the remaining salt in a large bowl.

   To prepare the dough, mix the pre-cooked yellow corn flour with the remaining salt in a large bowl.

7. 07

   Add the warm water gradually while mixing with your hand

   Add the warm water gradually while mixing with your hand. When the flour has absorbed the liquid, add the tablespoon of oil and knead for 2 or 3 minutes, until you get a smooth, flexible, and crack-free dough.

8. 08

   Let the dough rest for 5 minutes

   Let the dough rest for 5 minutes. Then, divide it into 12 equal portions and shape into balls.

9. 09

   Place each ball between two clean plastic sheets and press it with a board or plate until you form a thin disk, about 12 centimeters in diameter.

   Place each ball between two clean plastic sheets and press it with a board or plate until you form a thin disk, about 12 centimeters in diameter.

10. 10

    Place a portion of the filling in the center of each disk, without reaching the edges.

    Place a portion of the filling in the center of each disk, without reaching the edges. Fold the dough to form a half-moon and press around to expel the air.

11. 11

    Seal the edges with the tines of a fork or by making a small fold.

    Seal the edges with the tines of a fork or by making a small fold. If the edge is dry, moisten it slightly with a wet finger. Check that there are no openings or overflowing filling.

12. 12

    Form all the empanadas before heating the oil and place them on a clean surface, without stacking them.

    Form all the empanadas before heating the oil and place them on a clean surface, without stacking them.

13. 13

    Pour the liter of vegetable oil into a deep pot and heat it over medium heat until it reaches approximately 175 °C.

    Pour the liter of vegetable oil into a deep pot and heat it over medium heat until it reaches approximately 175 °C. Without a thermometer, check the temperature with a small piece of dough: it should bubble immediately and rise slowly, without burning in a few seconds.

14. 14

    Fry the empanadas in small batches for 4 to 6 minutes, turning them once, until they are uniformly golden, firm, and crispy.

    Fry the empanadas in small batches for 4 to 6 minutes, turning them once, until they are uniformly golden, firm, and crispy.

15. 15

    Remove them with a slotted spoon and let them drain on a rack or paper towels.

    Remove them with a slotted spoon and let them drain on a rack or paper towels. Wait a minute before serving.

16. 16

    Serve the freshly made empanadas with a few drops of lemon and, if desired, with hot sauce.

    Serve the freshly made empanadas with a few drops of lemon and, if desired, with hot sauce.