COLOMBIAN EMPANADAS | How To Make Colombian Empanadas (Turnovers) | SyS

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor without dairy.

Peel the potatoes and cut them into cubes.

Place the cubes in a pot and cover them with water.

Season the water with salt and cook the potatoes for about 20 to 25 minutes on medium heat.

Drain the potatoes and mash them.

Prepare the dough by adding hot water to a bowl, then add one cube of chicken bouillon, salt, and butter.

Stir the ingredients to mix well, then slowly add cornmeal until combined.

Knead the dough with hands until smooth and lump-free, then let it rest for about 20 minutes.

Heat oil in a pan over medium heat.

Add garlic, red pepper, tomatoes, onion powder, salt, cilantro, and cumin to the oil.

Add ground beef to the mixture and cook until browned.

Mix in the mashed potatoes until well combined to create the filling.

To form the empanadas, use a tortilla press with plastic, place a small ball of dough between the plastic, and press it flat.

Add about a tablespoon of filling to the center of the dough, fold it in half to create a half moon, and seal the edges by cutting with a cup or glass.

Alternatively, flatten the dough with a saucepan if a tortilla press is not available, then add filling and seal the edges.

Heat oil to 350°F or medium heat on the stove for frying.

Fry the empanadas for about 6 to 7 minutes or until golden brown.

Remove the empanadas and place them on paper towels to drain excess oil.

Serve with Colombian hot sauce and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens