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    You are in: Home / Recipes / Empanadas Colombianas (Colombian Meat Pies) Recipe
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    Empanadas Colombianas (Colombian Meat Pies)

    Empanadas Colombianas (Colombian Meat Pies). Photo by threeovens

    1/2 Photos of Empanadas Colombianas (Colombian Meat Pies)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    threeovens's Note:

    Just about every culture has a variation of a meat pie. For example, Jamaican Beef Patties, Cornish Pasties, Chinese Pork Buns, Mediterranean Pide (Pita), and in the US Pot Pie. Even within a region or country the ingredients vary widely. This recipe is one version that my husband likes.

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    meat pies

    Units: US | Metric

    Dough or Masa

    • 2 cups precooked yellow cornmeal (masarepa)
    • 3 cups hot water (almost boiling)
    • 1 tablespoon sazon goya with azafran (3 packets) (optional)
    • 1/2 teaspoon salt



    1. 1
      Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
    2. 2
      Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside.
    3. 3
      In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro.
    4. 4
      Cook, stirring occasionally until tomatoes break down, about 15 minutes.
    5. 5
      Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry.
    6. 6
      Stir in potatoes and mix well.
    7. 7
      Heat oil (at least 2 inches) over medium high heat.
    8. 8
      Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
    9. 9
      Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
    10. 10
      With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling.
    11. 11
      Serve warm or at room temperature with recipe Aji (Aji (Colombian Salsa)) or Avocado Sauce (Salsa De Aguacate (Avocado Sauce)) and/or lime wedges.

    Ratings & Reviews:

    • on March 04, 2010


      Thanks Ice cool kitty! That is the dough I have been looking for forever. thanks a bunch!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Empanadas Colombianas (Colombian Meat Pies)

    Serving Size: 1 (2057 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 118.3
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 1.5 g
    Cholesterol 15.4 mg
    Sodium 154.0 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 1.4 g
    Sugars 0.7 g
    Protein 5.7 g

    The following items or measurements are not included:

    sazon goya

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