EMPANADAS PAISAS (MEAT-FILLED TURNOVERS)

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EMPANADAS PAISAS (MEAT-FILLED TURNOVERS)

EMPANADAS PAISAS (MEAT-FILLED TURNOVERS). Alimento Base: Pork and beef, Filling: The night before, marinate the meat with the onions, scallions, salt, pepper and ground cumin seed. Cover the pan. The next day, brown the meat in the vegetable oil....
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Pork and beef
Cocina Colombia
Raciones 10 comensales

Ingredientes
  

  • FILLING:
  • 1/2 lb each of pork and beef
  • 1 tsp each of onion and scallion chopped
  • 1 tsp each of ground cumin seed and salt
  • 1 dash of pepper
  • 2 tsp vegetable oil
  • 2 cup water
  • 1/2 cup each of chopped onions and chopped scallions
  • 4 small tomatoes peeled and chopped
  • 1 lb 4 medium-sized potatoes, boiled with skin
  • 1/2 tsp fresh cumin seed ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • DOUGH:
  • 1 lb dry yellow corn
  • 1 tsp salt
  • 2 tsp cornstarch
  • 2 tsp brown sugar

Elaboración paso a paso
 

  • Preparation
  • Filling: The night before, marinate the meat with the onions, scallions, salt, pepper and ground cumin seed.
  • Cover the pan. The next day, brown the meat in the vegetable oil.
  • Then return the marinade and add water.
  • Cook until meat is tender (40 min).
  • Remove and grind meat.
  • Save the water. Sauté the onions and scallions in the oil. Add the chopped tomatoes and fry an additional 3 or 4 minutes.
  • Mix in the ground meat and meat stock and cook for about 10 minutes.
  • Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture.
  • Mix the salt, pepper and ground cumin seed into the meat and potato mixture.
  • Dough: Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour.
  • Put the cooked corn through a grinder.
  • To the ground corn, add the salt, the cornstarch and the brown sugar.
  • Knead the dough until it is thoroughly mixed and forma a firm ball.
  • Pick off small pieces and form into the size of small balls.
  • Flatten each piece thin.
  • Put about 1 teaspoon of the meat mixture in the center of the flattened ball.
  • Fold over and pinch edges together to close and form a pretty edge.
  • Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown.
  • Remove and put on paper towels in a colander.
  • Serve immediately or reheat in a paper bag in the oven prior to using.