Colombia: Empanadas

Empanadas

A staple of Colombian cuisine and absolutely delicious - Empanadas. And because they are just filled pockets of fried dough, they can be filled with almost anything. The recipe below yields 16 empanadas. Each of the fillings is enough for these 16, if you want to mix it up make more empanadas or half the ingredients.

Ingredients - for the Empanadas

• 500g of all purpose flour and a bit more for dusting the work surface
• pinch of salt
• 60g unsalted butter at room temperature
• 250 to 300ml of hot water
• Beef filling
• Chicken Filling
• Bocadillo filling
• frying oil - 1.5l

How to make it

1. Combine the flour and salt in a large heat proof bowl. Whisk together.
2. Add the room temperature butter and stir to combine by hand or using a silicon spatula until the dough resembles course sand.
3. Add about 2/3 of the hot water and mix until completely combined. Add more water as necessary until the douch is fully hydrated but not sticky.
4. Remove from bowl and put onto a lightly floured work surface. Knead the dough until it is smooth and elastic, about 4 to 5 minutes.
5. Place back in the bowl and cover with a clean dish towel. Let it rest at room temperature for 15-20 minutes.
6. Place back on a floured work surface and shape into an even log shape.
7. Divide into 16 equally sized pieces with a bench scraper and form them into balls. With a rolling pin, roll each one into a 12-15cm circle, about 3mm thick. Store with parchment paper between them or use immediately.
8. Fill each circle with 2 Tbsp of filling (chicken, beef, etc.). Dip one finger in water and run it along the edge of the circle. Fold the dough in half, encapsulating the filling. Make sure to press out any air bubbles before sealing the edge (otherwise they will balloon when frying).
9. Crimp with a fork or fold the edge inwards, starting at one end.
10. Add the frying oil to a large pot or dutch oven and heat it to 205* C (400* F) and fry the empanadas for 4-6 minutes, or until golden brown, puffed and cooked through.
11. Allow to cool for 5-10 minutes before eating.

Ingredients - Beef filling

• Cooking oil
• 1 large yellow onion, diced
• 2 garlic gloves, minced
• 2 tsp of sweet paprika
• 1 tsp of ground cumin
• 2 tsp of oregano
• 500g of ground beef
• salt and pepper
• 2 hard boiled eggs, cubed

How to make it

1. Heat the oil in a pan over medium heat. Add the onion and cook for 3-4 minutes.
2. Add the garlic and cook for an additional 30 seconds.
3. Add the paprika, cumin and oregano and stir to combine.
4. Add the beef and cook through.
5. Season with salt and pepper, then stir in the eggs.
6. Allow to cool to room temperature before putting inside the empanadas. This can also be prepared the day before.

Ingredients - Chicken filling

• Salt and pepper to taste
• 500g or 1 chicken breast
• Cooking oil
• 1 large yellow onion, diced
• 2 gloves of garlic, minced
• 2 Tbsp of tomato paste
• 2 Tbsp of sweet paprika
• 1 tsp of ground cumin
• 2 tsp of dried oregano
• freshly ground pepper
• 1 red bell pepper

How to make it

1. In a large pot, bring water to a boil. Take off the heat and add the chicken and poach it for 20 minutes until the inner temperature reaches 68* C (155* F).
2. Remove the chicken from the water and keep 200ml of the chicken water.
3. Shred the chicken using two forks.
4. Heat a pan over medium heat and add some oil.
5. Add the onion and bell pepper and cook until the vegetables are tender, 3-4 minutes.
6. Add the tomato paste and cook for 1-2 minutes longer.
7. Add the seasoning and shredded chicken and mix to combine. If it appears too dry, add some of the chicken water.
8. Allow to cool to room temperature. This also can be prepared beforehand.

Ingredients - Cheese and Guava

• 200g of Queso Blanco (Mexican Cheese)
• 200g of Guava paste

How to make it

1. Cut the cheese and guave into slices.
2. Add 1 or 2 slices to each empanada.