Colombian Meat Pies: Empanadas Colombianas

Colombian Meat Pies:  Empanadas Colombianas

Ingredients:

Dough or Masa

2 cups precooked yellow cornmeal (masarepa)

3 cups hot water (almost boiling)

1 tablespoon sazon goya with azafran (3 packets) (optional)

1/2 teaspoon salt

Filling

2 cups white potatoes, peeled and cut into very small dice

1 chicken bouillon cubes (Vegeta) or 1 vegetable bouillon cube (Vegeta)

1 tablespoon olive oil

1/2 cup white onion, chopped

1 cup chopped tomato

1/4 cup green onion, chopped

1 garlic clove, minced

2 tablespoons fresh cilantro, chopped

2 tablespoons red bell peppers, chopped

1 lb ground beef

salt & freshly ground black pepper

1 tablespoon cumin

1 teaspoon sazon goya (1 packet)

oil (for deep frying)

Directions:

Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.

Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.

In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro.

Cook, stirring occasionally until tomatoes break down, about 15 minutes.

Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry.

 Stir in potatoes and mix well.

Heat oil (at least 2 inches) over medium high heat.

Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.

Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.

With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.

Serve warm or at room temperature with recipe Aji (Aji (Colombian Salsa)) or Avocado Sauce (Salsa De Aguacate (Avocado Sauce)) and/or lime wedges.