Colombian Empanadas

Recipe courtesy of The Spicy Bean (www.thespicybean.com)

Any meat or pork used for roasting is great for this recipe or you can use any of the following: Ground Beef, Ground Turkey (healthy alternative), Ground Chicken, Ground Ham, Ground Veal or Sausage.

Step One: Sazón de la Casa
Equal Parts Salt, Fresh Ground Pepper, Garlic Powder, Onion Powder and Cumin Powder

Add all of the ingredients together and mix thoroughly.
Place in a jar with tight lid or in a large resealable bag.

Step Two: Meat
For this recipe we will be using a medium sized meat used for roasting. If any ground meats were being substituted you would just simply brown the meet and then add the hogao (next step) and  potatoes to create the filling.

Season the piece of meat using above recipe for the Sazón de la Casa.
Place seasoned meat in enough water to cover.
Bring to a boil and let simmer for 1 to 1½ hours until cooked.
Chop meat using food processor.

Step Three: Hogao
1 Large Onion, finely chopped
1 Large Tomato, finely chopped
1 Bunch Cilantro, coarsely chopped
4-5 Garlic cloves, finely chopped
Salt & Fresh Ground Pepper to taste
¼ Cup Olive Oil

Heat a sauté pan to medium-high heat and add the olive oil.
Add all of the chopped ingredients and stir together lightly.
Salt and pepper the mixture and lower to medium heat, stirring occassionaly.
Cook for about 20-25 minutes on medium-low heat or on low heat for 45 minutes.
Set-aside until ready for use.
Can be refrigerated for use at another time.

Step Four: Filling
3-4 Small potatoes, peeled, boiled and diced
Cooked Meat, finely chopped into “meat dust” by food processor
Hogao, cooled

Mix the meat and hogao together in a bowl.
Slowly add diced potatoes to the mixture and continue to mix together.
All ingredients should be combined but still retain individuality.

Step Five: Outside Dough
Masa Harina, yellow, pre-cooked corn meal.
Hot Water
½ Teaspoon Salt

Mix all ingredients together.
Form one large ball and set aside to cool.
Once cooled, make smaller, ping pong sized balls.
Flour a flat surface and your hands.
Using a rolling pin, flatten each small ball one at a time.
Place about 1 tablespoon of the filling inside the dough.
Fold dough over so that both sides meet, forming a half moon shape.
Pinch the Empanada closed making sure all edges are sealed.

Step Six: Frying
Vegetable Oil
Large Frying Pan or Deep Fryer

Heat Vegetable oil to medium high heat.
Place empanadas in hot oil, one at a time.
Deep fry until golden brown.
Remove from oil and drain on a paper towel-lined plate.

Step Seven: Pique or Picante Sauce
1 Bunch Green Onions, finely chopped
1 Bottle of store bought hot sauce
1 Bunch Cilantro, coarsely chopped
3 Garlic Cloves, finely chopped
Juice from 2-3 Limes
Salt & Fresh Ground Pepper to taste

In a small mixing bowl add all of the above ingredients and stir together.
Serve with a small spoon.
Can be refrigerated for use at another time.

The process to make Colombian Empanadas may seem a bit tedious but remember that certain components can be made ahead of time and used another day. Getting family members or friends to help in making these can turn in to a real party! These are great as a snack, appetizer or even a meal in itself. Serve them hot with lots of Picante Sauce, a few fresh lime wedges and a cold beer! Enjoy!

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