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Columbian Empanadas

Perfect one-handed cruising meals to make ahead for your offshore cruise.
Author: GalleyPirate

Ingredients

Dough

  • 1 1/2 cups Mararepa (precooked yellow cornmeal)
  • 2 cups water
  • 1 tbsp vegetable oil
  • 1 pkg Goya Sazon with Azafran or Achiote
  • 1/2 tsp salt
  • Vegetable oil for frying

Filling

  • 2 cups peeled and diced white potatoes
  • 1 tbsp Olive oil
  • 1/2 cup chopped white onions
  • 1 cup chopped tomato
  • 1 tsp salt or to taste
  • 1/2 cup chopped green onions (scallions)
  • 3 garlic cloves, minced
  • 2 tbsp chopped red bell pepper
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh cilantro
  • 1/2+ lb ground beef
  • Limes for serving

Instructions

Dough

  • To prepare the dough: Place the masarepa in a large bowl. Add the Goya Sazon and salt and stir to mix well. Add the water and oil and mix to form a soft dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set in your ice box for 20 minutes while you prepare the filling.

Filling

  • Cook the potatoes in a pot of salted water for 20 minutes or until tender. Drain and gently mash the potatoes. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
  • Add the ground beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until beef is cooked through and the mixture is fairly dry.
  • Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
  • 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.
  • Just using your hands, flatten each ball into a circle about 1/8" thick on a well floured cutting board. Or place the balls of dough between two pieces of floured plastic wrap and roll each out very thinly to form a circle. Place 1 tablespoon of the filling in the center of the flattened dough.
  • If using the plastic wrap method, take the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork. If you just flattened the dough out on a cutting board, you may need to use a thin spatula to fold over the dough. Crimp  with fingers or fork.
  • Heat 2"-3" of vegetable oil in a large pan until it starts to smoke or reaches 360º. (I like to use the "popcorn kernel test." Throw a popcorn kernel into the oil. When it pops the oil is hot enough to fry in.) Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden. Flip and fry the other side.
  • Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with limes.