Colombian Empanadas with Beef Filling

Instructions

1. 1Peel the 1 medium potato and cut it into 1.27 cm cubes. Place the potato cubes in a small pot, cover with water, and bring to a boil over high heat. Cook for 10-15 minutes, or until the potato is fork-tender. Drain the water and mash the potato until smooth.
2. 2Place about 450 g ground beef in a 25.4 cm skillet over medium-high heat. Cook, breaking up the meat with a spoon, until it is browned and no pink remains, about 5-7 minutes. Carefully drain off and discard any excess fat from the skillet.
3. 3Add the 0.5 medium onion, chopped, and the 2 cloves garlic, minced, to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Stir the mashed potato into the beef and onion mixture in the skillet. Add the 1 teaspoon ground cumin, 1 teaspoon annatto powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix everything together until well combined.
5. 5Lay out the 16 disks of pre-made empanada dough on a clean, dry surface. Place about 2 tablespoons of the beef and potato filling in the center of each disk.
6. 6Fold each empanada disk in half to create a half-moon shape, enclosing the filling. Press the edges firmly together to seal, then crimp the edges decoratively with your fingers or a fork.
7. 7Pour the 2 cups of oil for frying into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
8. 8Carefully place 3-4 empanadas at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until the empanadas are golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil.
9. 9Place the fried empanadas on a plate lined with paper towels to absorb any excess oil. Serve the Colombian empanadas hot.

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