Colombian Chicken & Potato Empanadas

By Raiza Daniel

Makes: About 12 empanadas.

Ingredients:

Filling

• 2 chicken breasts, cooked and shredded
• 2 medium potatoes, boiled and diced
• ½ an onion, finely chopped
• 1 garlic clove, minced
• 1 tomato, finely chopped
• ½ tsp ofcumin
• Salt and pepper to taste
• 1 tbsp oil

Dough

• 2 cups of pre-cooked yellow cornmeal (masarepa)
• 2 cups of warm water
• ½ tsp of salt
• Oil for frying

Instructions:

1. Make the filling: Sauté onion, garlic, and tomato in oil for 3-4 minutes. Add shredded chicken, potatoes, cumin, salt, and pepper. Mix well and let cool.
2. Make the dough: Mix masarepa and salt. Gradually add warm water and knead until soft and smooth. Rest for 5 minutes.
3. Form empanadas: Place a ball of dough between two pieces of plastic and flatten into a thin circle. Add 1-2 tablespoons of filling, fold over and seal the edges.
4. Fry: Heat oil to about 350°F / 175°C. Fry empanadas in batches for 3-5 minutes, turning once, until golden and crisp.
5. Drain on paper towels and serve hot with ají colombiano or lime.