Ingredients
Scale
- 1 lb steak (chuck)
- 3 Russet potatoes
- 2 cups precooked cornmeal (Harina PAN)
- 1/2 cup scallions (finely chopped)
- 1/4 cup red onion (diced)
- 1/4 cup red bell pepper (diced)
- 1/4 cup Roma tomato (diced, about 1/2 a tomato)
- 3 Garlic cloves (minced)
- 2 Roma tomatoes (chopped)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1/2 cup Water
- 1/4 cup White vinegar
- Salt and pepper to taste
- 1 teaspoon Salt
- 1 teaspoon Better than bouillon (Chicken bouillon)
- 1 Tablespoon Cornstarch
- 1 Tablespoon Neutral vegetable oil (avocado oil)
Instructions
- Prepare the Filling: Boil and mash the russet potatoes. Cook the steak until browned, then shred. In a bowl, combine mashed potatoes, shredded beef, scallions, diced tomatoes, red onion, red bell pepper, garlic, cumin, paprika, salt, and pepper.
- Make the Dough: Mix precooked cornmeal with water, salt, chicken bouillon, cornstarch, and vegetable oil. Knead until smooth and let rest for 10 minutes.
- Assemble the Empanadas: Roll out dough into circles. Place a spoonful of filling in each circle. Fold over and seal edges tightly.
- Fry: Heat oil in a pan over medium heat. Fry empanadas until golden brown on both sides.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Colombian
Nutrition
- Serving Size: 1 empanada (75g)
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg