Empanadas Colombianas (Meat Pies)

In celebration of 201 years of Colombian Independence I decided to make some empanadas.

Colombian empanadas are really good, they are not a healthy, but once we can have a good treat. They are great as appetizers or snacks for parties. You can eat them alone or use Aji  (sauce).

Ingredients (for 25 empanadas)

a)      Masa (Dough)

2 cups of Maseca (precooked yellow cornmeal)

¼ teaspoon salt

¼ teaspoon cilantro

2 teaspoons corn starch

1 ¼ cups water

b)      Filling

1 tablespoon oil

½ cup chopped onions

½ lb grounded beef

½ cup diced tomato

1 cup diced potato

¼ teaspoon cilantro

1 teaspoon garlic paste

1 boiled and cut egg

1 chicken or vegetable bouillon tablet

c)       Aji (sauce) for serving

2 tablespoons of chopped red peppers

2 tablespoons chopped onions

2 tablespoons cilantro

2 tablespoons lemon juice

2 tablespoons white vinegar

¼ teaspoon salt

3 tablespoons water

d)      Vegetable oil for frying

Directions to prepare the dough:

1. Place the Maseca in a large bowl. Add corn starch, cilantro and salt and stir to mix well. Add the water 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 all the ingredients together in a big skillet combining everything really good. Set aside.

3. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

4. 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.

5. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by using a cup

6. Fill a large pot with vegetable oil and heat over medium heat to 360° F.

7. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

Transfer the empanadas to a plate lined with paper towels. Serve with Aji