Empanadas Colombianas

Ingredients

• 1 lb ground beef
• 1 medium potato, diced small
• ½ medium yellow onion, finely diced
• 2 cloves garlic cloves, minced
• ½ tsp cumin
• ¼ tsp ground black pepper
• ¾ tsp salt
• 2 tbsp olive oil
• ¼ cup water
• 2 cups all-purpose flour
• ½ tsp salt
• 6 tbsp butter, cold and cubed
• 1 large egg yolk
• ⅓ cup warm water
• 3 cups vegetable oil

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add diced onion and garlic, sauté until softened, about 2 minutes.

2. 2

   Add ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed.

3. 3

   Stir in diced potato, cumin, salt, and pepper. Add water and simmer until potato is tender, about 10 minutes. Set aside to cool completely.

4. 4

   Mix flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse breadcrumbs.

5. 5

   Whisk egg yolk with warm water. Add to flour mixture, stirring until a soft dough forms. Knead gently for 1-2 minutes.

6. 6

   Wrap dough in plastic wrap and rest for 15 minutes at room temperature.

7. 7

   Divide dough into 12 equal portions. On a floured surface, roll each into a thin circle about 4 inches wide.

8. 8

   Place 2 tbsp of cooled beef filling on one half of each circle, leaving a 0.5-inch border. Fold dough over and press edges to seal, then crimp with a fork.

9. 9

   Heat vegetable oil in a deep pot to 350°F (175°C). Fry empanadas 3-4 at a time until golden brown, about 3 minutes per side.

10. 10

    Drain on paper towels and serve warm with aji (hot sauce) or lime wedges.

Tools you’ll need

• large skillet
• large mixing bowl
• wooden spoon
• deep pot or Dutch oven
• instant-read thermometer
• rolling pin
• fork for crimping
• paper towels
• slotted spoon

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