Colombian Vegan Empanadas
These fried Colombian Vegan Empanadas are made with a cornmeal dough and filled with potatoes, chickpeas, green peas and hogao (tomato onion sauce). Easy to make, they are a delicious snack or appetizer.
Equipment
- patacon/arepa press or rolling pin
- non-stick paper
Ingredients
- vegetable oil for frying
Empanada dough
- 2 cups pre-cooked yellow cornmeal (for example from the brand P.A.N.)
- 2 cups warm water
- 1 tbsp vegetable oil
- salt
Filling
- 2 big potatoes, peeled, diced in small cubes
- 50 grams green peas
- 70 grams chickpeas, ready to use (canned or freshly cooked)
- 4 tbsp hogao (see link for recipe in blog post)
- 1 small handful of chopped cilantro
- salt and pepper
Serve with
- ají picante (recipe link in blogpost)
Instructions
- Prepare the doughMix all ingredients of the dough together in a bowl using a fork. Leave the dough for 20-30 minutes
- Cook the vegetablesIn the meantime, preboil the cubes of potato and the peas until cooked
- Prepare the fillingMix all ingredients of the filling together in a bowl: boiled potato and green peas, chickpeas, hogao (tomato onion sauce) and cilantro. Mash the mixture slightly with a fork, as to get a consistent mixture. Season well with salt and pepper
- Divide the dough in ballsReturn to your dough and mix again, now with your hands. If the dough is too wet, add a little bit of cornmeal. If it's dry and falls apart, add some water. Divide the dough in 12 balls, about the size of a golf ball
- Flatten the balls of doughWhen using a patacon press: place one ball of dough between non-stick paper in the patacon press. Flatten it evenly into a discWhen using a rolling pin: place one ball of dough between non-stick paper and use a rolling pin to flatten it evenly into a disc
- Place fillingLeave the dough on one sheet of the non-stick paper and place filling on half of the dough, leaving the edges clear
- Fold and closeFold the other half over the filling, using the non-stick paper. Use your hands to carefully close the edges. You could also use a fork. It is important that the empanada has no little holes in it, as to prevent oil getting in
- RepeatRepeat this process with the other balls of dough until you have 12 empanadas
- Heat up oilHeat up the vegetable oil in a frying pan. You will need a layer of about 2 cm of oil in the pan
- FryFry the empanadas in batches for about 2 minutes per side, until golden. Drain excess oil by putting them on paper towels
- ServeServe immediately with ají picante (Colombian Hot Sauce)
Notes
Empanadas taste best the same day.
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