Empanadas Colombianas de Carne

Instructions

1. 1Peel and cut the 2 medium potatoes into 2.54 cm cubes. Place them in a medium pot and cover with water. Add 1/2 teaspoon of salt to the water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and mash them in a bowl until smooth.
2. 2In a 25.4 cm skillet, cook the about 450 g of ground beef over medium-high heat for 8-10 minutes, breaking it up with a spoon, until it is browned. Drain off any excess fat from the skillet.
3. 3Add the 1/2 cup of chopped onion and 2 cloves of minced garlic to the skillet with the browned beef. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Stir the 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the beef and onion mixture. Add the mashed potatoes to the skillet and mix everything together until well combined. Remove the skillet from the heat and let the filling cool slightly.
5. 5In a large bowl, combine the 2 cups of masarepa with 2 cups of warm water. Mix with your hands until a soft, cohesive dough forms. Knead the dough for 3-5 minutes on a clean surface until it is smooth and pliable.
6. 6Divide the masarepa dough into 12 equal portions. Roll each portion into a ball, then flatten it into a thin circle about 15.24 cm in diameter on a clean surface. You can use a rolling pin or press it flat with your hands.
7. 7Place about 2 tablespoons of the beef and potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp them with your fingers or a fork to ensure they are well-closed.
8. 8Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
9. 9Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes per side, until they are golden brown and crispy. Use a slotted spoon to turn them gently. Remove the cooked empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil.
10. 10Repeat step 9 with the remaining empanadas. Serve the empanadas hot.

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