How to Make Colombian Empanadas From Scratch

If you already love empanadas, watch Chowhound’s Guillermo Riveros make his favorite Colombian treat: empanadas de pipián (scroll down for recipe). He makes his version with pantry-friendly ingredients he had at home, based on an ancestral indigenous recipe that is not only delicious and easy to follow, but good for everybody - these empanadas are both vegan and gluten free. These golden, crispy empanadas are packed with potatoes and roasted peanuts, and guaranteed to be addictive.
Empanadas de Pipián Recipe
Dough ingredients:
1 cup P.A.N Pre-Cooked White Cornmeal
www.amazon.com/P-N-White-Corn...
1 cup warm water
Spice blend
1 tsp salt
1 tsp vegetable oil
To make the spice blend combine:
¼ tsp ground achiote www.amazon.com/Bolners-Fiesta...
¼ tsp turmeric powder www.amazon.com/Organic-Ground...
¼ tsp onion powder www.amazon.com/Naturevibe-Bot...
¼ tsp garlic powder
www.amazon.com/Naturevibe-Bot...
Filling ingredients:
2 tbsp 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 cup water
Vegetable oil for frying
Directions:
To make the filling, heat up the olive oil on 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 liquid is absorbed, and you should be able to easily mash the potatoes with a wooden spoon.
Add peanuts and stir until well combined.
Set aside and let cool.
To make the dough, add the pre-cooked cornmeal, warm water, vegetable oil and spice blend in a bowl.
Stir to combine.
Using your hands knead gently until you have a uniform and smooth ball.
Set aside.
To make the empanadas, 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.
Cut a piece of plastic wrap or a plastic bag, place the ball of dough over plastic and roll out or press until you have a uniform thin disc.
Place about ½ tbsp 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 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!
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[@marioalario879]

I love these! They are absolutely delicious. Will surely be making them soon. Thanx for this video

[@Food2Table]

love the video, very informative! we just tried colombian empanada for our first time on our channel, we wanted to know how to make it!! so much hardwork lol

[@luisafernandapalaciorestre3177]

Qué delicia de empanadas, además muy fácil de preparar. 😋

[@Alymd8nf]

Goooorgeous! Mine come out such a mess😢! Yours are rock star!

[@typsom]

one of my fave things about Guillermo is that I get to learn how to pronounce things properly 😅

[@merika206]

I was wondering if I can make the filling a day ahead then the dough the next day and then put it all together? I’m thinking of making it for a party. Thank you for your video.

[@johnorlitta]

Do you have a recipe for the picante condiment?

[@AIRNATION1]

looks great where is your aji

[@FabianJacquin]

Besided peanuts and potatos, can they be filled with something alse? Like, something that can provide a southwestern kick?

[@bobduffy7744]

You can fill with anything you want.

[@starslit725]

Usually beef or chicken

[@omefea8501]

mmmmmmmmm

[@rebeccashuman6199]

I ❤️ Empanadas from Columbia! They’re deliciousoso! 😋

[@jenniferjones2237]

First its COLOMBIA not columbia. 2nd im COLOMBIANA and we dont do it like this. The only thing he got right is the shell.

[@63annushka]

​@@jenniferjones2237stop being a cunt about petty stuff. i'm colombian too and I don't care how people pronounce it, that's the most stupid thing to be upset about

[@zone07]

Masa too thick; use flat side of a pan and press to thin out more.

[@thecook8964]

Tortilla press don't go all the way

[@pw0000]

I just want it dip these into Doritos Consomme

[@uriel4108]

Listen, these look delicious, but can we talk about your cutting board? Man, you are giving me anxiety with that thing.

[@cherryspark]

haha I hear you - I've gotten so used to using cutting mats that I don't even think about it - fair point, keep an eye out for that new cutting board

[@andrewmclellan3992]

#virtuous but still a good technic.

[@bigburpboy]

Where’s the sauce🤔🤔🤔🤔🤔

[@contemporal]

The canned music annoys me to the point I have go...

[@1trozolable]

Empanadas con many
No son empanadas caleñas

[@jenniferjones2237]

Right

[@shlomovenezia101]

VEG OIL COME ON BRUH!!!

[@AbrahamCollins1786]

For the Peruvian variant, substitute the peanuts for chopped Guinea Pig meat. Fucking delicious.

[@omgitsjulian]

Ya lost me at peanuts and potatoes....