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    Ingredients: Dough or Masa

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    jriacosq
    This document provides a recipe for empanadas with a potato and meat filling. It includes instructions for making the cornmeal dough and filling. For the filling, potatoes are boiled and mashed then combined with sautéed onions, tomatoes, peppers, cilantro and ground pork and beef. The dough is rolled out and small balls are formed to encase tablespoons of the filling, sealing the edges with a fork. The empanadas are deep fried until golden brown and served with ají sauce and lime.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ingredients: Dough or Masa

    Uploaded by

    jriacosq
    34 views2 pages
    This document provides a recipe for empanadas with a potato and meat filling. It includes instructions for making the cornmeal dough and filling. For the filling, potatoes are boiled and mashed then combined with sautéed onions, tomatoes, peppers, cilantro and ground pork and beef. The dough is rolled out and small balls are formed to encase tablespoons of the filling, sealing the edges with a fork. The empanadas are deep fried until golden brown and served with ají sauce and lime.

    Original Description:

    weresretewtrewtrewt

    Original Title

    Empanadas Colombianas

    Copyright

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    This document provides a recipe for empanadas with a potato and meat filling. It includes instructions for making the cornmeal dough and filling. For the filling, potatoes are boiled and mashed then combined with sautéed onions, tomatoes, peppers, cilantro and ground pork and beef. The dough is rolled out and small balls are formed to encase tablespoons of the filling, sealing the edges with a fork. The empanadas are deep fried until golden brown and served with ají sauce and lime.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    34 views2 pages

    Ingredients: Dough or Masa

    Uploaded by

    jriacosq
    This document provides a recipe for empanadas with a potato and meat filling. It includes instructions for making the cornmeal dough and filling. For the filling, potatoes are boiled and mashed then combined with sautéed onions, tomatoes, peppers, cilantro and ground pork and beef. The dough is rolled out and small balls are formed to encase tablespoons of the filling, sealing the edges with a fork. The empanadas are deep fried until golden brown and served with ají sauce and lime.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Ingredients

    (About Twenty, 3 inch empanadas)

    Vegetable oil for frying


    Lime and aj for serving

    Dough or Masa
    1 cups precooked yellow cornmeal (masarepa)
    2 cups water
    1 tablespoon vegetable oil
    tablespoon sazon Goya with azafran
    teaspoon Salt

    Filling
    2 cups peeled and diced white potatoes
    1 chicken or vegetable bouillon tablet
    1 tablespoon olive oil
    cup chopped white onions
    1 cup chopped tomato
    teaspoon salt
    cup chopped green onions
    1 chopped garlic clove
    2 tablespoon chopped fresh cilantro
    2 tablespoon chopped red bell pepper
    teaspoon black pepper
    pound ground pork and beef
    Directions
    1. To prepare the dough:Place the masarepa in a large bowl. Add
    the sazon Goya and salt and stir to mix well. Add the water and oil
    and mix to form dough. Pat the dough into a ball and knead for 2
    minutes or until smooth. Cover with plastic and set aside for 20
    minutes.
    2. Meanwhile, to make the filling, cook the potatoes in a pot with water
    and the bouillon tablet for 20-25 minutes or until tender. Drain and
    gently mash the potatoes. Set aside.
    3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion
    and cook over medium-low heat stirring frequently, for 5 minutes.
    Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and
    black pepper. Cook for about 15 minutes.
    4. Add the ground pork and beef. Cook, breaking up the meat with a
    wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
    5. Transfer the meat mixture to the mashed potatoes bowl and mix well
    to combine.
    6. Break small portions of the dough, about 1 tablespoons each one,
    and form each portion into a ball by rolling between the palms of
    your hands.
    7. Place the balls of dough between two pieces of plastic and roll each
    out very thinly to form a circle. Remove the top plastic and place 1
    tablespoon of the filling in the center of each.
    8. Then using the plastic underneath, fold the dough over to enclose
    the filling, forming a half circle. Tightly seal the edges by crimping
    with the tines of a fork.
    9. Fill a large pot with vegetable oil and heat over medium heat to 360
    F.
    10. Carefully place 3 or 4 empanadas at the time in the heated oil and
    fry for about 2 minutes until golden on all sides.
    11. Using a slotted spoon transfer the empanadas to a plate lined with
    paper towels. Serve with aj and lime on the side.

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