Colombian Empanadas

Method

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1. For the filling, cook the spring onions, tomatoes and garlic in the oil for 10 minutes to a thick sofrito. Add the cumin and achiote for 1 minute.

   Mark done Start 10 min timer

2. Stir in the shredded beef, the mashed potato, the salt and enough broth to make the mixture moist but not wet. Cool completely.

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3. Mix the masarepa, achiote and salt, then add the warm water and oil and knead 3 minutes to a smooth, soft dough. Rest 10 minutes covered — it will stiffen.

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4. If it cracks when you press it, work in a little more water. It should be pliable, like plasticine.

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5. Roll walnut-sized balls and flatten each between two sheets of plastic to a 12 cm disc, about 3 mm thick.

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6. Peel back the top sheet, put a heaped tablespoon of cold filling on one half, and use the bottom sheet to fold the dough over into a half moon.

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7. Press the edge closed with the rim of a bowl or plate, which trims and seals in one movement.

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8. Check every empanada for cracks and patch them with a little wet dough.

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9. Heat the oil to 180C and fry four at a time for 4 to 5 minutes, turning once, until deep golden and blistered.

   Mark done Start 4 min timer

10. Drain on a rack and serve hot with ají and lime.

    Mark done

Chef’s Tips

• Roll between plastic sheets, never on flour.
• Cold filling, always. Warm filling steams the dough open.
• Patch any crack before frying or it will burst in the oil.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Ají picante
• Lime wedges
• A cold beer

Storage & Reheating

Freeze uncooked on trays for 2 months and fry from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.