Colombian Empanadas

Ingredients required:

• Vegetable oil for frying

Dough:

• Torti Masa Flour - 2 cups

• Water - 2 cups

• Vegetable oil - 1 Tbsp.

• Salt - ½ tsp.

• Sazon Goya with azafran - ½ Tbsp. (optional)

Filling:

• Ground beef

• White potatoes - 2 cups (peeled and diced)

• Chicken or Vegetable bouillon tablet - 1

• Chopped White Onions - ¼ cup

• Chopped Tomato - 1 cup

• Salt - ½ tsp.

• Chopped Green Onions - ¼ cup

• Garlic Clove - 1 (chopped)

• Black Pepper - ¼ tsp.

Preparation:

To prepare the dough:

• Place the Torti Masa Flour in a large bowl. Add the Sazon Goya and salt and stir to mix well. Add the water and mix to form dough.

• Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

• Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

• Heat 1 tablespoon of olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, 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 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.

• Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

• Then using 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.

• Fill a large pot with vegetable oil and heat over medium heat to 360° F.

• Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

• Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with Aji (Colombian salsa) and enjoy!