Beef and Potato Empanadas With Salsa Picante

Made This Recipe? Add Your Photo

Total Time
50mins
Prep
30 mins
Cook
20 mins

Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.**Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!**

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. To Prepare the Salsa Picante.
  2. Prepare the day before you plan to make the empanadas.
  3. In a medium sized container with a lid, mix all ingredients for the salsa picante.
  4. Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
  5. Keep refrigerated until ready to serve.
  6. To Prepare the Filling.
  7. In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
  8. In a large pot, combine the browned meat mixture with the remaining filling ingredients.
  9. Cover mixture with 1/2 inch of water and bring to boil.
  10. Let boil for one minute, then cover and turn heat to low.
  11. Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
  12. If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
  13. When the filling is ready, turn off heat and allow to cool to room temperature.
  14. To Prepare the Dough:.
  15. While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
  16. Knead until smooth and form.
  17. When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
  18. Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
  19. In the center of each circle, place approximately 2 Tbsp of filling.
  20. (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
  21. Fold the dough in half, so it covers the filling.
  22. Pinch the edges together.
  23. If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
  24. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
  25. Serve with Salsa Picante.
Most Helpful

3 5

this was ok.. i have used another recipe with tomatoes in it that came out much better and not so dry.

5 5

I have always wanted to make Colombian style empanadas! I was a little worried, because I like out in podunk with no latino market or anything. I had the sazon goya, but not the adobo. But, my BIG concern was the flour. I had to use Maseca, which is different than P.A.N. I started with one cup of water, which I heated very well, then added a cup of Maseca, then a little more water, etc. until it seemed like the right consistency. I had to make them a bit smaller. They were great, very different from any other empanadas I have ever had. I think my filling was a bit dry, (maybe too much potato)but the picante on each bite took care of that. I only had these one other time from a restaurant, so I don't have a comparison. Thank you so much. I would love to make pan de bono if your MIL has that recipe!

5 5

Takes a bit of time, but the end results are wonderful. I doubled this recipe and unless you want to be making these all day, I don't suggest it. Luckly enough I had help! MMM good! thanks for the recipe Chef!