Main
Colombian Empanadas
- Preparation time
- 1 h
- Servings
- 16 pieces
Ingredients
16 pieces
- Potato — to buy400 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Ground beef — to buy300 g
- Cumin — to buy1 tsp
- Farine de maïs (semoule fine) — to buy400 g
- Neutral oil — to buy1 L (frying)
Preparation
Cook the potatoes in boiling water until tender, then roughly mash them.
Sauté the onion and garlic in oil for 5 minutes, add the ground beef and cumin, cook for 8 minutes, breaking it up with a fork.
Mix the cooked meat with the mashed potatoes, adjust the seasoning and let the filling cool.
Mix the corn flour with warm water and a pinch of salt until you get a soft dough, divide into small balls and flatten each into a thin disc between two sheets of baking paper.
Place a spoonful of filling in the center of each disc, fold into a turnover and seal the edges well by pressing with a fork.
Heat the frying oil to 170°C and fry the empanadas for 3-4 minutes per batch until nicely crisp.
Drain on paper towel and serve hot with hot sauce.