Ingredients
Scale
- 1 lb steak (chuck)
- 3 russet potatoes
- 2 cups precooked corn meal (Harina PAN)
- 1/2 cup scallions (finely chopped)
- 1/4 cup red onion (diced)
- 1/4 cup red bell pepper (diced)
- 3 garlic cloves (minced)
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon chicken bouillon
- 1 tablespoon cornstarch
- 1 tablespoon neutral vegetable oil
Instructions
- Prepare the Filling: In a frying pan over medium heat, add oil and sauté onions, red bell peppers, and garlic until softened. Add chopped steak and cook until browned. Stir in diced potatoes and season with spices; cook until potatoes are tender. Let cool.
- Make the Dough: In a mixing bowl, combine precooked corn meal, water, salt, chicken bouillon, cornstarch, and vegetable oil. Mix until smooth and pliable.
- Shape the Empanadas: Divide dough into golf ball-sized portions. Roll each into thin circles, fill with cooled beef mixture, fold over, and seal edges.
- Fry the Empanadas: Heat oil in a frying pan over medium-high heat. Fry empanadas until golden brown on both sides; drain on paper towels.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Colombian
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg