Recipe

Empanadas Paisas Recipe

Add Step-by-Step Photos	Quaziefly / All my dishes 8 months, 2 weeks ago Empanadas Paisas are Colombian turnovers filled with pork, beef, onion and scallion. Prep:30m Cook:60m Servings:6	Quaziefly
	beef pork pastry

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Ingredients

1/2 lb. each of Pork and Beef

1 tbsp each of Onion and scallion, chopped

1 tsp each of ground cumin seed and salt

dash pepper

2 tbsp vegetable oil

2 cups water

1/2 cup each of chopped onions and chopped scallions

4 small tomatoes, peeled and chopped

1 lb. (4 medium-sized) potatoes, boiled with skin

1/2 tbsp fresh cumin seed, ground

1/2 tbsp salt

1/2 tsp pepper

1 lb. dry yellow corn

1 tbsp salt

2 tbsp cornstarch

2 tbsp brown sugar

Directions

The night before, marinate the meat with the onions, scallions, salt, pepper and ground cumin seed.

The next day, brown the meat in the vegetable oil.

Then return the marinade and add water.

Cook until meat is tender (40 min).

Remove and grind meat.

Saute the onions and scallions in 4 tsp. oil.

Add the chopped tomatoes and fry an additional 3 or 4 minutes.

Mix in the ground meat and meat stock and cook for about 10 minutes.

Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture.

Mix the salt, pepper and ground cumin seed into the meat and Potato mixture.

Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour.

Put the cooked corn through a grinder.

Knead the dough until it is thoroughly mixed and form a firm ball.

Pick off small pieces and form into the size of small balls.

Flatten each piece thin.

Put about 1 teaspoon of the meat mixture in the center of the flattened ball.

Fold over and pinch edges together to close and form a pretty edge.

Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown.

Remove and put on paper towels in a colander.

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Comments

aussie_meat_pie 8 months, 2 weeks ago said:
Sounds like a great side dish for a bbq :)

juels 8 months, 2 weeks ago said:
These remind me of Russian cooking, except for the spices used here. A must try for me, thanks!

brianna 8 months, 2 weeks ago said:
I love Empanadas. This is a very different recipe than the one I use & sounds really good. I have to try it soon. Thanks & 5 forks

smurfetta 7 months, 3 weeks ago said:
Wow! The real deal. Right down to the corn grindig. Another 5

shirleyoma 7 months, 2 weeks ago said:
Oh boy, these really sound great! Got my 5
hugs

minitindel 7 months, 2 weeks ago said:
Wow !!!! oh boy i love these ill take a dozen lol
yum yum .............

tink

trigger 5 months, 3 weeks ago said:
These little turnovers are the life of the party.
Five forks and a big smile :)

pippy 4 months, 2 weeks ago said:
How could I not fancy this recipe. I know that next time I entertain, these will be served. Thank you so much for sharing your recipe. 5 Forks!

rhianna 4 months ago said:
Hi Quaziefly. Thanks for looking at my "Pa Amb Tomaquet". ~~~ About the corn, is is regular corn, which is dried? Or would the dry corn used in Southwestern "posole" work in this? Are there any good substitutes? I'm wondering if one could even use the freshly ground masa, which is used to make tamales, corn tortillas, sopes, etc. Of course masa has a unique flavor from being treated with lime, & it isn't cooked before being ground.

frandee 3 months, 4 weeks ago said:
I love emi's. Will definately book mark to try. Thx.

hungerhealer 3 months ago said:
What an interesting recipe !! Thanks for sharing !!

jolielives 1 month, 4 weeks ago said:
YUM, THANKS FOR SHARING. THE ONLY THING I WASN'T SURE ABOUT WAS IF THE GROND CORN IS THE DOUGH? CAN YOU TELL I'VE NEVER MADE EMPANADAS BEFORE?
ALWAYS UP FOR TRYING SOMETHING NEW.
JOLIE

choclytcandy 1 month ago said:
You have some really wonderful recipes posted. not your everyday fare.

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