Starters
Corn dough empanadas
Crispy empanadas filled with potato and meat, typical Colombian.
Gluten-free
Ingredients
- 300 g precooked yellow corn flour
- 450 g hot water
- 1 teaspoon color or annatto
- 1 teaspoon salt
- 300 g cooked and mashed potato
- 200 g ground beef
- 1 spring onion
- 2 garlic cloves
- 1 ripe tomato
- 1 teaspoon cumin
- Plenty of oil for frying
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and tomato in the mixing bowl and chop 5 sec/speed 5.
- Saute 5 min/Varoma/spoon speed, add the ground beef and cumin and cook 8 min/Varoma/reverse/spoon speed.
- Add the cooked potato and mix 20 sec/reverse/speed 2. Set aside the filling and let it cool.
- Without washing the mixing bowl, pour in the hot water, salt and color and mix 10 sec/speed 3.
- Add the corn flour and knead 1 min/dough mode until you get a smooth dough.
- Roll out portions of dough between plastic, place the filling, fold and seal to form the empanadas.
- Fry in hot oil at 180C until golden and crispy. Serve with aji.
Tips
- The dough should stay soft so it does not crack when sealing.
- Serve with cilantro and lime aji.
- You can bake them at 200C for 20 minutes for a lighter version.
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