How to Make Colombian Empanadas From Scratch

If you already love empanadas, watch Chowhound’s Guillermo Riveros make his favorite Colombian treat: empanadas de pipián (scroll down for recipe). He makes his version with pantry-friendly ingredients he had at home, based on an ancestral indigenous recipe that is not only delicious and easy to follow, but good for everybody - these empanadas are both vegan and gluten free. These golden, crispy empanadas are packed with potatoes and roasted peanuts, and guaranteed to be addictive.

Empanadas de Pipián Recipe

Dough ingredients:
1 cup P.A.N Pre-Cooked White Cornmeal
https://www.amazon.com/P-N-White-Corn-Meal/dp/B019G23CI4?tag=Chow0a-20
1 cup warm water
Spice blend
1 tsp salt
1 tsp vegetable oil


To make the spice blend combine:
¼ tsp ground achiote https://www.amazon.com/Bolners-Fiesta-Ground-Achiote-Annatto/dp/B00NDAWR6Y?tag=Chow0a-20
¼ tsp turmeric powder https://www.amazon.com/Organic-Ground-Turmeric-Chef-Jar/dp/B07CZ6LLD8?tag=Chow0a-20
¼ tsp onion powder https://www.amazon.com/Naturevibe-Botanicals-Organic-Ground-Powder/dp/B075KNS52X?tag=Chow0a-20
¼ tsp garlic powder
https://www.amazon.com/Naturevibe-Botanicals-Organic-Gluten-Free-Non-GMO/dp/B075KBD1Z7?tag=Chow0a-20

Filling ingredients:
2 tbsp olive oil
2 large potatoes, peeled and diced
1/2 cup roasted peanuts, finely chopped
salt and pepper
¼ cup chopped tomatoes
¼ cup chopped scallions
⅔ cup chopped bell pepper
1 garlic clove, minced
1 ½ cup water

Vegetable oil for frying

Directions:
To make the filling, heat up the olive oil on a medium pan over medium heat.
Cook the scallions, bell peppers and tomatoes stirring frequently for 3-4 minutes.
Add the garlic and cook for 1-2 minutes stirring frequently.
Add the potatoes, season with salt and pepper, and cook for 3-4 minutes stirring frequently.
Add water, turn heat down to medium-low and let cook covered for 15 minutes.
After 15 minutes liquid is absorbed, and you should be able to easily mash the potatoes with a wooden spoon.
Add peanuts and stir until well combined.
Set aside and let cool.

To make the dough, add the pre-cooked cornmeal, warm water, vegetable oil and spice blend in a bowl.
Stir to combine.
Using your hands knead gently until you have a uniform and smooth ball.
Set aside.

To make the empanadas, break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Cut a piece of plastic wrap or a plastic bag, place the ball of dough over plastic and roll out or press until you have a uniform thin disc.
Place about ½ tbsp of filling in the center of the disc.
Using the plastic underneath, fold the dough over to enclose the filling, forming a half moon.
Remove excess dough by making a clean cut using a small bowl or cup.
Set formed empanadas aside until oil is ready for frying.

Fill a medium large pot with vegetable oil and heat over medium heat to 360°F.
Carefully place 2-3 empanadas at a time in the heated oil and fry for about 2-3 minutes until golden on all sides.
Carefully transfer the empanadas to a plate lined with paper towels and remove excess oil.
Serve with your favorite hot sauce, or hogao sauce. Enjoy!

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