Empanadas colombianas

Method

1. 1

   Step 1

   Make the ají: mix the cilantro (opens in a new tab), chilli, a spoonful of the spring onion (opens in a new tab), vinegar, lime juice (opens in a new tab), a splash of water and ½ tsp salt. Set aside.

   • 5 min
2. 2

   Step 2

   Boil the potatoes (opens in a new tab) in salted water until tender; drain and lightly crush. In a pan, cook the tomato (opens in a new tab), spring onion (opens in a new tab), garlic (opens in a new tab) and cumin (opens in a new tab) in 1 tbsp oil to a hogao, add the beef and cook until browned. Mix with the potatoes and 1 tsp salt; cool.

   • 25 min
   • medium heat
   • Saucepan (opens in a new tab)
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook the beef until no pink remains.

   

3. 3

   Step 3

   Mix the masarepa (opens in a new tab), achiote (opens in a new tab) and 1 tsp salt with enough warm water to form a soft, smooth dough; knead 2 minutes and keep covered.

   • 5 min

   

4. 4

   Step 4

   Press walnut-sized balls of dough thin between two sheets of plastic, add a spoonful of filling, fold into half-moons using the plastic and seal by pressing with a cup rim.

   • 25 min
5. 5

   Step 5

   Deep-fry at 180 °C in batches for 4–5 minutes until crisp and deep golden. Drain and serve hot with the ají.

   • 20 min
   • 180°C
   • Saucepan (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Never leave hot oil unattended.