Empanadas Colombianas (Gluten-Free)
Savory Colombian empanadas made with a gluten-free corn dough and filled with seasoned ground beef and potatoes. Perfect for a satisfying lunch!
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Water
- 1 tsp Salt
- about 450 g Ground beef
- 1 medium Potato, peeled and diced
- 1/2 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1/2 tsp Annatto powder (Achiote)
- 2 cups Vegetable oil, for frying
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, mix masa harina, water, and salt until a soft dough forms. Let it rest for 10 minutes.
- 2In a skillet, brown ground beef with onion, garlic, cumin, and achiote powder. Drain any excess fat.
- 3Add diced potato to the skillet and cook until softened, about 10 minutes.
- 4Divide the dough into small balls. Flatten each ball between two sheets of plastic wrap to form a circle.
- 5Place a spoonful of the ground beef mixture in the center of each dough circle.
- 6Fold the dough over to form a half-moon shape and crimp the edges to seal.
- 7Heat vegetable oil in a deep fryer or large pot to 175°C.
- 8Fry empanadas until golden brown and crispy, about 4-5 minutes per side.
- 9Drain on paper towels and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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