Empanadas Colombianas Recipe

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 pork is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes are nutritious, while cauliflower is low-carb.

Start by mixing 2 cups of precooked corn flour with 1 teaspoon of corn starch and 1 teaspoon of salt in a bowl.

Add the juice of half a lemon (about 1 tablespoon) and 1 tablespoon of avocado oil to the mixture.

Gradually add chicken bouillon to the mixture, mixing until a dough forms; use about 2 cups total.

Knead the dough by hand for about 10 minutes until it reaches a Play-Doh consistency, smooth and not too wet or dry.

Wrap the dough in plastic wrap and let it rest for about 10 minutes at room temperature.

Prepare the filling by making the Sofrito: chop Roma tomatoes, onion, garlic, and smoked red peppers roughly.

In a frying pan, cook the chopped vegetables until they form a paste-like consistency, adding tomato paste and Dijon mustard for flavor.

Mash the boiled potatoes, leaving some chunks for texture, and mix them with the cooked ground beef and Sofrito.

To form the empanadas, flatten the dough using a tortilla press or a cutting board to about 1/4 inch thick.

Place about 1 tablespoon of filling on one side of the dough disc, fold it over, and seal the edges using parchment paper to prevent sticking.

Crimp the edges for a decorative touch and ensure they are sealed properly.

Heat about 2 cups of avocado oil in a small pot, maintaining the temperature between 325°F and 350°F.

To check if the oil is ready, drop a small piece of masa into the oil; if it bubbles, it's ready.

Fry the empanadas in small batches, about 2 at a time, for 3 to 4 minutes until golden brown and crispy.

Remove the empanadas from the oil and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level: