Colombian Empanadas Stuffed with Potatoes and Peanuts (Pipián Empanadas)

Colombian Empanadas Stuffed with Potatoes and Peanuts (Pipián Empanadas)

Delve into the tantalizing world of Colombian cuisine with these vegan-friendly golden empanadas! Packed with potatoes, peanuts, and a dynamic spice blend, these delicious treats make for an unforgettable culinary experience.

Ready to dive in? A step-by-step video demo awaits, guiding you through the empanada-making process. Curious about their origins? Look no further, as we'll unravel the intriguing history of these timeless delicacies.

Serving suggestions: Pair these crunchy treats with your preferred hot sauce or hogao, an irresistible mix that complements both empanadas and cheese arepas.

Ingredient Shopping:- P.A.N Pre-Cooked White Cornmeal for that perfect dough texture- A spice blend of ground achiote, turmeric, onion powder, and garlic powder for an added punch of flavor and color

Special Kitchen Equipment:- A Dutch oven for even cooking and a candy or deep-fat frying thermometer to ensure the oil reaches the right temperature

New to deep-frying? Refer to our beginner's guide for a seamless first-time experience!

Ingredients (18):

Spice Blend:

• Salt
• Ground achiote
• Turmeric powder
• Onion powder
• Garlic powder

Dough:

• P.A.N Pre-Cooked White Cornmeal
• Warm water
• Vegetable oil

Filling:

• Olive oil
• Large potatoes, peeled and diced
• Roasted peanuts, finely chopped
• Salt and pepper
• Chopped tomatoes
• Chopped scallions
• Chopped bell pepper
• Minced garlic
• Water
• Vegetable oil (for frying)

Instructions:

Create your jaw-dropping filling first:

1. In a medium skillet, sauté scallions, bell peppers, and tomatoes for 3-4 minutes over medium heat.
2. Add the garlic and cook for another 1-2 minutes, constantly stirring.
3. Add the potatoes, season with salt and pepper, cook for 3-4 minutes, and keep stirring.
4. Incorporate water, reduce heat to medium-low, cover, and simmer for 15 minutes.
5. Ensure the liquid is absorbed, and the potatoes can easily be mashed with a wooden spoon. Stir in the peanuts. Let cool.

Blend your spice mix for the dough:

• Salt, ground achiote, turmeric powder, onion powder, and garlic powder

Prepare the dough:

1. In a bowl, combine the P.A.N cornmeal, warm water, vegetable oil, and the spice blend. Mix well.
2. Knead the dough gently until you form a smooth ball. Set aside.

Create the empanadas doing the following:

1. Split the dough into small balls, about 1 ½ tablespoons each.
2. Roll each ball between your palms to form a thin disc.
3. Place about ½ tablespoon of filling in the center of the disc. Fold the dough over to close it.
4. Use a small bowl or cup to neatly trim excess dough.
5. Set formed empanadas aside until your oil is ready for frying.
6. Fill a pot with vegetable oil and heat over medium heat to 360°F (180°C).
7. Deep-fry 2-3 empanadas at a time for 2-3 minutes, or until golden on all sides.
8. Remove excess oil and serve with your preferred hot sauce or hogao. Enjoy!

Embracing their Latin American roots, empanadas have evolved with Spanish and indigenous influences. Traditional fillings often include beef, chicken, or cheese with potatoes. If you'd like to jazz up your potato filling with peanuts, adding them post-roasting or sautéing would infuse a one-of-a-kind flavor explosion. Happy cooking!

1. To enhance the potato filling, consider sautéing peanuts alongside the other vegetables before adding them to the mix. This will infuse a unique flavor explosion.
2. While preparing the empanada dough, don't forget to blend the spice mix, which includes salt, ground achiote, turmeric powder, onion powder, and garlic powder.
3. Before tackling the empanada-making process, make sure you have the required equipment, like a Dutch oven and a candy or deep-fat frying thermometer, for even cooking and precision in oil temperature control.

Read also: