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Empanada de Pipián

Name: Empanada de Pipián
Prep time: PT45 minutes
Cook time: PT25 minutes
Total time: PT1 hour 10 minutes
Yield: 12
Cuisine: Colombia
Ingredients: 400g undefined Pre-cooked corn masa for empanadas (harina de maíz precocida) (Ensure it's specifically for empanadas or arepas, not regular cornmeal. Brands like P.A.N. or Masarepa work well.); 500g undefined Potatoes (Yukon Gold or other waxy potatoes are recommended for their creamy texture when mashed.); 100g undefined Raw, unsalted peanuts (Ensure they are raw and unsalted for the best flavor base.); 1 tbsp undefined Achiote powder or paste (onoto) (For color and a subtle earthy flavor. Adjust to desired color intensity.); 4 undefined Eggs (Hard-boiled and finely chopped for the filling.); For frying undefined Vegetable oil (A neutral oil like canola, sunflower, or vegetable oil.); To taste undefined Salt; As needed undefined Water (For the masa and blending the pipián.)

Colombian Potato and Peanut Empanadas

Authentic Cauca-style empanadas featuring a savory filling of mashed potatoes and a rich, spiced peanut sauce, encased in a crispy corn masa shell. A beloved Colombian street food.

準備時間45 minutes

調理時間25 minutes

合計時間1 hour 10 minutes

分量12

難易度Medium

2件の編集· Feb 8

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Empanada de Pipián - Colombia traditional dish

🧂 材料

400g Pre-cooked corn masa for empanadas (harina de maíz precocida)(Ensure it's specifically for empanadas or arepas, not regular cornmeal. Brands like P.A.N. or Masarepa work well.)
500g Potatoes(Yukon Gold or other waxy potatoes are recommended for their creamy texture when mashed.)
100g Raw, unsalted peanuts(Ensure they are raw and unsalted for the best flavor base.)
1 tbsp Achiote powder or paste (onoto)(For color and a subtle earthy flavor. Adjust to desired color intensity.)
4 Eggs(Hard-boiled and finely chopped for the filling.)
For frying Vegetable oil(A neutral oil like canola, sunflower, or vegetable oil.)
To taste Salt
As needed Water(For the masa and blending the pipián.)

👨‍🍳 作り方

1
Prepare the potatoes: Peel and quarter the potatoes. Place them in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for about 20-25 minutes, or until fork-tender. Drain thoroughly and mash until smooth. Set aside to cool slightly.
⏱️ 25 minutes
2
Make the pipián (peanut sauce): In a blender or food processor, combine the raw peanuts and achiote powder/paste. Add about 1/4 cup of water (or enough to help it blend) and process until you achieve a thick, smooth paste. You may need to scrape down the sides of the blender a few times. Season with salt to taste.
⏱️ 10 minutes
3
Assemble the filling: In a bowl, combine the mashed potatoes with the pipián paste. Mix well until evenly incorporated and the mixture has a vibrant orange-yellow hue. Finely chop the hard-boiled eggs and gently fold them into the potato-peanut mixture. Taste and adjust seasoning with salt if necessary. The filling should be moist but firm enough to hold its shape.
⏱️ 10 minutes
4
Prepare the masa: In a separate bowl, place the corn masa. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. Knead for a few minutes until smooth. If it feels too dry, add a little more water; if too wet, a little more masa.
⏱️ 10 minutes
5
Form and fill the empanadas: Take a portion of the masa (about the size of a golf ball) and flatten it into a thin disc (about 4-5 inches in diameter) in your palm or using a tortilla press lined with plastic wrap. Place about 1-2 tablespoons of the filling in the center of the disc. Carefully fold the masa over the filling to create a half-moon shape. Pinch the edges firmly to seal, then crimp them decoratively with a fork or by folding the edge over itself (repulgue) to ensure they don't open during frying.
⏱️ 20 minutes
6
Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-6 minutes per side, or until deep golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining empanadas.
⏱️ 15 minutes

調理履歴を記録する

💡 プロのコツ

✓Cauca specialty: This recipe is a traditional preparation from the Cauca region of Colombia.
✓Peanut sauce is key: The pipián provides the signature flavor and color; don't skip this step.
✓Serve with ají: Empanadas de Pipián are traditionally served with a spicy Colombian ají (hot sauce) for an extra kick.
✓Draining is important: Ensure empanadas are well-drained on a wire rack to maintain crispiness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

More peanut: Increase the amount of peanuts in the pipián for a more intense peanut flavor.
With hogao: Some variations include a small amount of hogao (a Colombian tomato and onion sofrito) in the filling for added complexity.
Baked version: For a lighter option, brush empanadas with oil and bake at 200°C (400°F) until golden brown.