Vegan Empanadas Colombianas

Ingredients

• 2 cups Masa harina (corn flour)
• 1.5 cups Warm water
• 1 tsp Salt
• 1 lb Potatoes
• 1 cup Peas
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1/2 tsp Annatto powder (achiote)
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine the 2 cups Masa harina, 1 tsp Salt, and 1.5 cups Warm water. Mix with your hands until a soft dough forms, then knead for 3-5 minutes until the dough feels smooth. Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 15 minutes to allow the masa harina to fully hydrate.
2. 2Wash the 1 lb Potatoes thoroughly. Place the 1 lb Potatoes in a large pot and cover them with cold water by at least 1 inch (2.5 cm). Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the water from the pot, then mash the cooked potatoes until smooth; set aside.
3. 3Finely dice the 1/2 medium Onion into 1/4-inch (0.6 cm) pieces and mince the 2 cloves Garlic. Heat a 10-inch (25 cm) skillet over medium heat (300-325°F / 150-160°C), then add the diced 1/2 medium Onion and minced 2 cloves Garlic to the skillet and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the mashed 1 lb Potatoes, 1 cup Peas, 1 tsp Ground cumin, and 1/2 tsp Annatto powder to the skillet with the sautéed onion and garlic. Mix thoroughly with a spoon until all ingredients are well combined and the annatto powder has evenly colored the mixture.
5. 5Divide the rested dough into 12 equal small balls, each about 1.5 inches (3.8 cm) in diameter. Place one dough ball between two sheets of plastic wrap or parchment paper, then use a gluten-free tortilla press or a rolling pin to flatten it into a circle approximately 4-5 inches (10-12.5 cm) in diameter and about 1/8 inch (0.3 cm) thick. Place about 1.5 tablespoons of the potato and pea filling onto one half of the flattened dough circle, then fold the other half of the dough over the filling to create a half-moon shape; press the edges firmly together to seal, and then use the tines of a fork to crimp the sealed edge, ensuring it is tightly closed. Repeat this process for the remaining dough and filling.
6. 6Pour the 2 cups Vegetable oil into a large heavy-bottomed pot or deep skillet (at least 8 inches / 20 cm in diameter and 4 inches / 10 cm deep). Heat the oil over medium-high heat (350-375°F / 175-190°C) until a small piece of dough dropped into the oil sizzles immediately. Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot, and fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried empanadas from the oil.
7. 7Place the fried empanadas on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining empanadas. Serve the Vegan Empanadas Colombianas hot.

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