Get ready to transport your taste buds to the vibrant streets of Colombia with these mouthwatering Pipian Empanadas! These golden, crispy pockets are more than just a snack – they're a culinary adventure that combines the rich, nutty flavor of ground peanuts with tender masa dough. Whether you're a food enthusiast or just looking to impress your friends and family, these empanadas are about to become your new obsession. Prepare to unlock a recipe that's been passed down through generations, bringing the authentic taste of Colombian cuisine right to your kitchen!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Colombian
Serves: 12 empanadas
Ingredients
- 2 cups of masa harina
- 1 cup of water
- 1 cup of cooked potatoes, mashed
- 1 cup of peanuts, ground
- 1 tsp of salt
- Oil for frying
Instructions
- In a large mixing bowl, combine masa harina and salt. Gradually add warm water and mashed potatoes, mixing until a smooth, pliable dough forms. If the dough feels too dry, add a little more water; if too wet, add more masa harina.
- Grind the peanuts into a fine powder using a food processor or mortar and pestle. Set aside in a separate bowl.
- Divide the dough into 12 equal portions and roll each into a small ball. Cover with a damp cloth to prevent drying.
- Using a tortilla press or rolling pin, flatten each dough ball into a thin, circular disk about 4-5 inches in diameter.
- Place a small amount of ground peanuts in the center of each dough disk, being careful not to overfill.
- Carefully fold the dough over to create a half-moon shape, sealing the edges by pressing with your fingers or using a fork to create a decorative crimp.
- Heat oil in a deep fryer or large, heavy-bottomed pan to 350°F (175°C). Test the temperature by dropping a small piece of dough - it should sizzle immediately.
- Carefully place the empanadas in the hot oil, frying 2-3 at a time to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side.
- Remove empanadas with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes before serving. Can be accompanied by aji sauce or a simple salsa for dipping.
Tips
- Dough Consistency is Key: The secret to perfect empanadas lies in the dough. Make sure it's not too dry or too wet – it should be smooth and pliable, similar to play-dough.
- Don't Overfill: Resist the temptation to stuff too much peanut filling. A small amount ensures easy sealing and prevents the empanadas from breaking during frying.
- Seal Carefully: Use a fork or your fingers to create a tight seal. This prevents the filling from leaking during frying and creates a beautiful, traditional look.
- Oil Temperature Matters: Maintain a consistent 350°F (175°C) for even, golden-brown empanadas. Use a thermometer if possible, or test with a small piece of dough.
- Fry in Batches: Don't overcrowd the pan. Frying 2-3 empanadas at a time ensures they cook evenly and stay crispy.
- Drain Well: Let the empanadas rest on paper towels to remove excess oil and maintain their crispy texture.
- Serve Immediately: These are best enjoyed fresh and hot, paired with a zesty aji sauce or your favorite dipping sauce for an extra flavor kick!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
