She Strengthens

Savor the Flavor of Colombia: Crunchy Empanadas with Potatoes and Peanuts

These delectable empanadas are a staple of Colombian cuisine, and for good reason. The combination of crispy, golden pastry, flavorful potatoes, and crunchy peanuts is a match made in heaven. And the best part? They’re vegan-friendly!

The Magic of Empanada Making

Creating these tasty treats is easier than you think. With a few simple ingredients and some basic cooking skills, you’ll be enjoying a delicious Colombian feast in no time. Check out our video demo for a step-by-step guide on how to make the perfect empanadas.

A Brief History of Empanadas

But where did these mouthwatering pastries originate? Empanadas have a rich history that dates back to ancient times. Learn more about their fascinating origins and how they’ve become a beloved dish around the world.

Serve with Flair

Once you’ve mastered the art of empanada making, it’s time to get creative with your toppings. Serve them with your favorite hot sauce, or try something new like hogao sauce. You can even pair them with cheese arepas for a delightful twist.

Shopping List

To make these empanadas, you’ll need:

• P.A.N Pre-Cooked White Cornmeal
• Ground achiote
• Turmeric powder
• Onion powder
• Garlic powder
• Vegetable oil
• Large, deep, heavy-bottomed pot (like a Dutch oven)
• Candy or deep-fat frying thermometer

Special Equipment

If you’re new to deep-frying, don’t worry! Our beginner’s guide will walk you through the process step-by-step.

Ingredients

For the dough:

• 1 cup P.A.N Pre-Cooked White Cornmeal
• 1 cup warm water
• 1 teaspoon vegetable oil
• Spice blend (see below)

For the spice blend:

• 1 teaspoon salt
• ¼ teaspoon ground achiote
• ¼ teaspoon turmeric powder
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

For the filling:

• 2 tablespoons 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 cups water
• Vegetable oil for frying

Instructions

Make the Filling

Heat the olive oil in 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, the liquid should be absorbed, and you should be able to easily mash the potatoes with a wooden spoon. Add peanuts and stir until well combined. Set aside to cool.

Make the Dough

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

Assemble and Fry the Empanadas

Break off small portions of the dough, about 1 ½ tablespoons each, 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 the plastic, and roll out or press until you have a uniform thin disc. Place about ½ tablespoon 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 your 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!