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Empanadas (COLOMBIA)




Source of Recipe


Bette Joyce Faulkner Fleming - From Katherine Ellis’ kitchen


Recipe Introduction


A lot of times we don’t know what to serve our guests before dinner; here is the exact recipe for delicious empanadas that will whet your guests’ appetites.


List of Ingredients




1 pack yellow flour (La Venezolana or La Colombiana)
1 lb ground pork meat, or any kind of meat you’d like to use
1 onion
1 bottle of oil
5 small potatoes
1 egg white
1 spoon achiote oil or Goya seasoning with achiote
Salt to taste
Hot water
Dressing to taste

Recipe



For the dough:
• Mix the egg white with achiote, salt and slowly add hot water until the dough is not too dry nor too watery. Knead well and cover; let it rest for 10 minutes.
• While making the dough, cook the potatoes. Once they are ready, mash them with a fork.
For the filling:
• Chop an onion and cook at low heat in a pan with oil. When the oil is hot, fry the onion, the dressing and the ground meat. Once the meat is cooked, add the mashed potato.
• Form small balls with the dough, approximately golf ball-sized. Mash them one by one and fill them. Close them by forming the empanada and frying them in hot oil. The oil must cover the whole empanada while it is browning. Drain them well and serve hot.
For the sauce:
• Finely chop onion and cilantro.
• Mix a little water, vinegar and lemon juice. You can do it in the blender.
• Add finely chopped tomato and it is ready.
If you wish your sauce to be spicy, add more hot peppers to the mix to taste. Bon appetite