Empanadas Colombianas (Egg-Free)

Ingredients

• 2 cups Masa Harina (pre-cooked corn flour)
• 1 tsp Annatto Powder (Achiote)
• 1 tsp Salt
• 1.5 cups Water
• 1 tbsp Potato Starch
• 1 lb Ground Beef
• 1 medium Potato, diced
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/2 tsp Cumin
• 3 cups Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, combine masa harina, annatto powder, and salt. Gradually add water, mixing until a soft dough forms. Let it rest.
2. 2In a skillet, cook ground beef, diced potato, onion, and garlic over medium heat until beef is browned and vegetables are tender. Season with cumin.
3. 3Divide the dough into 12 equal portions and flatten each into a thin circle.
4. 4Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges.
5. 5Mix the potato starch with 2 tbsp cold water to form a slurry. Brush each empanada with the slurry.
6. 6Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
7. 7Fry the empanadas until golden brown and cooked through, about 5-7 minutes per side.
8. 8Remove with a slotted spoon and drain on paper towels.

Substitutions

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