Colombian Empanadas Recipe
Hello everyone! ???? I’m back this week with one of my favorite recipes of all time, Colombian Empanadas! I first tasted these through my BFF/Roommate in my CIA days, family home. I couldn’t figure out what made the crust so crispy yet soft on the inside. Finally a recipe I can always rely on to give me that crispy skin and that juicy meat with decadent potatoes!
Here is the link that inspired these babies:
Thank you Honey for making these wonderful empanadas and sharing it with the world!
Don’t forget about the Aji Sauce that goes perfectly with these babies! Check it out on my channel!
Ingredients
(Y:35-40 Each, 3in big)
Dough:
•3 C PAN Masarepa Pre-Cooked Yellow Corn Flour
•1 cube Chicken bouillon
•2 Tbsp Butter
•3 1/2 C Hot water
•1Tbsp Sazón Azafran seasoning
•1 tsp salt
Filling:
•1# Ground beef
•1 cube chicken bouillon
•2 C water
•1 Tbsp Suzon Azafran Seasoning
•4C peeled & 1/4in diced potatoes
Sofrito (Latín American Sauce used as a base):
•1/2 C chopped yellow onions
•2 C peeled, chopped tomatoes
•1/2 C chopped scallions/green onion
•2 Tbsp minced garlic
•4 Tbsp chopped cilantro
•4 Tbsp chopped red bell pepper
•Salt & Pepper
•1Tbsp Cumin
•1/2 Tbsp Onion Powder
Instructions:
Making the dough:
1. Mix all the ingredients except the corn flour.
2. Slowly pour the mixed liquid into the corn flour.
3. Use your hands to make sure all the lumps are gone and mixed well with the butter.
4. Cover with plastic and put in the refrigerator to cool.
Note: If your dough is too sticky, add more flour. If it’s too dry, add more water. You want a supple dough, preferably not sticky.
Filling:
1. Mix the chicken bouillon, water and sazón together. Set aside.
2. Sear the ground beef and add the chicken stock water with Sazon. Cover with a lid and simmer for 10 min or until the meat is brown and fully cooked.
3. After, add the potatoes and cook until soft, 5-10 minutes more.
4. Once the potatoes are ready, take it off the pan and set it aside.
5. Using the same pan, add the sofrito. Stir fry for 3 -5 min. Stir in the meat mixture and mix it all together. Add the seasonings to your liking. Turn the stove off and place the filling on a pan to cool it down. Make sure both the dough and filling are both cold before assembling them.
Assembly:
1. To make the disks of dough, have a flat surface to press down with or use a tortilla press. Here I lined it with 1 plastic ziploc, split into two. I place a 2 ounce ball of dough in the middle of the plate and then squeeze it down until about a 1/8in thick.
2. Once you have a disc, you can put 1 heaping Tbsp of filling in the center. Fold over the dough using the plastic to help take out any air bubbles from the inside.
3. Using a circular bowl or cup, press down on the dough to seal everything together. Peel off the empanada and set it on a paper lined sheet tray.
4. When you have all of your empanadas made, put them in the freezer to harden. It is easier to fry them while frozen rather than soft and sticky. 10-15 min. Minimum
5. Using a heavy bottomed cast iron pan, fill it up with canola oil just below halfway. Once the oil is hot (375F) Place the empanadas in the oil. Do this in batches. Each side should only take 4-5 minutes depending how frozen your empanadas are. The skin should have a slight browning. It should also be crispy on the outside like a shell that puffed up after frying.
6. Once browned (dough is yellow so the browning is only slightly seen), carefully take it out of the hot oil using a spider or tongs and onto a wire racked sheet tray.
7. Eat while it’s still fresh and try it with the Aji Sauce recipe that I posted on my channel!
Enjoy and let me know what you think!
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Find photos & more recipes on the link below!
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Music: Circuit
Musician: Jef
QUICK Cheese Empanadas / Pastelitos RECIPE!
HEY GUYS! WELCOME TO OUR KITCHEN!
In this video we will be teaching you how to make Cheese Empanadas / Pastelitos using our simple recipe & method! Cheese Empanadas are perfect for small to large parties/ gatherings and provide a great appetizer option for everyone!
Hope you guys enjoy our QUICK Cheese Empanadas / Pastelitos RECIPE!!
#Empanadas #Cooking #Recipe
INGREDIENTS:
- 1 Pack of Goya Empanada Discs
- Choice of cheese (Four Cheese Blend, Mozzarella, Colby Jack, etc.)
- Cooking Oil (For Frying)
STEPS:
1. Place Emapanda Discs on cutting board
2. Place cheese in the middle of the Empanada Disc
3. Fold disc over in half to cover the cheese
4. Use a fork to press down on the outer side of the Empanada Disc to seal it. (Do this on both sides for best seal)
5. Pour your cooking oil on your frying pan and pre-heat it
6. Place 2-3 Empanadas in the frying pan at any given time
7. Cook until Light Golden on both sides
8. ENJOY!!!
Thanks for stepping into our kitchen and we hope to see you soon!
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Pumpkin Empanadas | EASY RECIPE
Make some #PumpkinEmpanadas with Caroline! ???? These baked goods are a delicious #Fall #Dessert to share with friends and family. Try out the recipe and tag us! We'd love to see you enjoying this yummy recipe. ????????????????
Produced by Caroline Salinas
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EMPANADA DOUGH RECIPE- BEST FOR FRYING AND BAKING
Empanada dough for frying and baking is easy to prepare and you can make it by hand or using a bread machine. This flaky empanada dough can also be made with maseca or cornflour and feel free to add cream cheese in place of butter or totally replace the butter with oil or lard
EMPANADA DOUGH recipe- for frying and baking or air fryer
- FLOUR---- 5 cups (ALL PURPOSE FLOUR)
- SALT---- 1/4 TEASPOON
- SUGAR ---- 1 TABLESPOON
- EGG-------- 2 WHOLE EGGS
- MARGARINE(BUTTER) -----120ML MELTED OR 8TBSP ROOM TEMPERATURE
- WATER ----- ABOUT 100 ML OR MORE(UNTIL CONSISTENCY IS ACHIEVED)
TO MAKE THE EMPANADA DOUGH (FRIED MEATPIE DOUGH)
- Mix 5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt together until combined. Add 2 whole eggs and 120ml melted butter or margarine(8tbsp room temp) and mix well
- Gradually add water and continue mixing until the dough comes together and not sticky. Wrap in a cling film and rest in fridge for 20 minutes
- After 20 minutes, take out the dough knead a little and cut into two portions
- Roll out the dough on a floured surface and using a circular mold, cut out as much circles as the dough allows .Fill in the circles with the cooled filling and seal tight with your fingers and a fork
- finally heat up some oil on medium heat until pretty hot and fry the empanadas (meat pies) until golden brown and crisp
MASA DE EMPANADAS para frier
- HARINA---- 5 tazas (HARINA TODO USO)
- SAL---- 1/4 DE CUCHARA
- AZÚCAR ---- 1 CUCHARADA
- HUEVO-------- 2 HUEVOS ENTEROS
- MARGARINA (MANTEQUILLA) -----120ML DERRITE U 8TBSP TEMPERATURA AMBIENTE
- AGUA ----- ALREDEDOR DE 100 ML O MÁS (HASTA LOGRAR LA CONSISTENCIA)
PARA HACER LA MASA DE EMPANADAS PAR A FREIR Y A HORNO
-
Mezcle 5 tazas de harina,
1 cucharada de azúcar
y 1/4 de cucharadita de sal
juntos hasta combinar
Agregar 2 huevos enteros y
120 ml de mantequilla derretida o
margarina (8 cucharadas a temperatura ambiente)
y mezclar bien
Poco a poco agregue agua y
continuar mezclando hasta que el
la masa se une
y no pegajoso
envolver en film transparente y
reposar en heladera por 20 minutos
permite que el gluten en el
harina para relajar y absorber el líquido
Después de 20 minutos,
sacar la masa
amasar un poco y
cortar en dos porciones
estirar la masa sobre
una superficie enharinada y
utilizando un molde circular,
cortar la mayor cantidad de círculos
como la masa lo permita
completa los círculos con
el relleno enfriado y el sello
apretado con los dedos
y un tenedor
finalmente calentar un poco de aceite
a fuego medio hasta que esté bien caliente
y freír las empanadas (empanadas de carne)
hasta que estén dorados y crujientes
sEE WRITTEN RECIPE HERE :
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#empanada # empanadadough #empanadas #masaempanada #masaempanadas #masaempanadascaseras #empanadamexicana #empanadacasera
#empanadagallega #empanadasargentinas #empandasimpol #masa #recetaempanada
#recetamasaempanada
Make These Baked Chilean Empanadas At Home
Chef Victoria Blamey of Gotham Bar and Grill in NYC makes oven-baked Chilean empanadas in the Munchies Test Kitchen. Victoria, originally from Santiago, Chile, makes these empanadas with traditional “pino” filling: diced beef, onions, as well as olives, hard boiled eggs and raisins.
Check out the recipe here:
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Empanadas | bean and chicken fillings
Thanks to Allform for sponsoring! Click here for 20% off the sofa of your choice! We chose a leather 3-seater with a chaise.
***CRUST RECIPE, MAKES 12 EMPANADAS***
3 cups (360g) all-purpose flour
4 oz (113g) butter-flavored shortening (or butter, or lard)
2 teaspoons (10g) salt (plus more coarse salt for topping)
2 eggs (one for the dough, one for the egg wash)
1/3-1/2 cup (80-118 mL) white wine (or water)
Combine the flour and salt and cut in the fat until you get a breadcrumb-like consistency. Mix in one egg and enough wine (or water) to make it come together into a dough. Knead for a few minutes until it's somewhat elastic. Cover and refrigerate for at least a half hour before rolling.
Prepare an egg wash by beating an egg with enough water to get a paintable consistency. When the dough has rested, divide into 12 balls and roll them smooth. Roll each one out individually between two sheets of parchment or wax paper until it's like a thick tortilla.
Put a little filling in the center of each one (filling recipes below), gather the excess up around the filling and crimp the seam across the top of the empanada. If you're having trouble sealing the crust to itself, bush on some egg wash and use it as glue.
Put all the filled empanadas on a parchment-lined baking sheet, brush them all with egg wash and sprinkle a little coarse salt over top. Bake at 400ºF/200ºC until brown.
***CHICKEN FILLING FOR 12 EMPANADAS***
2 big chicken legs (or thighs)
1 14.5 oz (411g) can crushed or diced tomatoes
1 jalapeño
1 bunch green onions
2-3 garlic cloves
cheese (I used about 60g manchego)
oil
salt
spices (I used oregano, cumin, smoked paprika and a little cinnamon)
Heat a little oil in pot and get the chicken browning. Meanwhile slice the green onions, peel and chop the garlic, and dice the jalapeño. When the chicken is brown, put in the white slices of onion (reserve the greens), jalapeño and garlic and fry all that for a minute. Put in your spices and let them fry for a minute. Deglaze with the canned tomatoes. Put in a pinch of salt to start with, cover, reduce the heat and summer until the chicken is soft — about an hour.
Remove the chicken to a cutting board. While it cools, turn up the heat on the pot and reduce the sauce until very thick, stirring constantly. Pull the meat off the chicken, shred it a bit (but remember it'll shred more as you stir into the sauce) and maybe chop it a bit if you don't like long strings of shredded chicken.
Put the chicken in the pot along with the onion greens and some crumbled or shredded cheese. Stir, taste, add more salt if it needs it and possibly some water if it seems to dry — but I think dry fillings are better.
***BEAN FILLING FOR 12 EMPANADAS***
1 15.5 oz (439g) can kidney or black beans
1 shallot
1 red chile
1/2 lb (227g) tomatillos
2-3 garlic cloves
1 lime
1 bunch fresh cilantro
cheese (I used about 60g of cotija)
oil
salt
pepper
sugar
Peel and chop the shallot and garlic and chop the chili. Peel the tomatillos and chop them coarsely. Cook all that in some hot oil in a wide pan, stirring frequently until you have the consistency of a jam or chutney. Drain and rinse the beans and add them to the pan. Zest in the lime and squeeze in half the juice to start with. Put in the cilantro. Grind in a bunch of pepper, crumble or shred in some cheese, and put in a pinch of sugar to balance all the acidity. Mash up a few of the beans to help bing the mixture together, stir and taste. Add more salt if it needs it.