Channel: Chowhound

Category: Entertainment

Tags: colombian empanadascolombian recipepipianempanadas from scratchreceta empanadas de pipianhomemade empanadasempanada colombianaveganempanadas vegetariangluten-freeempanada de pipianhow to make empanadasempanadasmasaempanadas vegancomo hacer empanadas en casaempanadas de pipianempanada recipeempanadas de pipian popayanmake empanadas at homecomo hacer empanadas de pipianpipian empanadashow to make empanadas at home

Description: If you already love empanadas, watch Chowhound’s Guillermo Riveros make his favorite Colombian treat: empanadas de pipián (scroll down for recipe). He makes his version with pantry-friendly ingredients he had at home, based on an ancestral indigenous recipe that is not only delicious and easy to follow, but good for everybody - these empanadas are both vegan and gluten free. These golden, crispy empanadas are packed with potatoes and roasted peanuts, and guaranteed to be addictive. Empanadas de Pipián Recipe Dough ingredients: 1 cup P.A.N Pre-Cooked White Cornmeal amazon.com/P-N-White-Corn-Meal/dp/B019G23CI4?tag=Chow0a-20 1 cup warm water Spice blend 1 tsp salt 1 tsp vegetable oil To make the spice blend combine: ¼ tsp ground achiote amazon.com/Bolners-Fiesta-Ground-Achiote-Annatto/dp/B00NDAWR6Y?tag=Chow0a-20 ¼ tsp turmeric powder amazon.com/Organic-Ground-Turmeric-Chef-Jar/dp/B07CZ6LLD8?tag=Chow0a-20 ¼ tsp onion powder amazon.com/Naturevibe-Botanicals-Organic-Ground-Powder/dp/B075KNS52X?tag=Chow0a-20 ¼ tsp garlic powder amazon.com/Naturevibe-Botanicals-Organic-Gluten-Free-Non-GMO/dp/B075KBD1Z7?tag=Chow0a-20 Filling ingredients: 2 tbsp olive oil 2 large potatoes, peeled and diced 1/2 cup roasted peanuts, finely chopped salt and pepper ¼ cup chopped tomatoes ¼ cup chopped scallions ⅔ cup chopped bell pepper 1 garlic clove, minced 1 ½ cup water Vegetable oil for frying Directions: To make the filling, heat up the olive oil on a medium pan over medium heat. Cook the scallions, bell peppers and tomatoes stirring frequently for 3-4 minutes. Add the garlic and cook for 1-2 minutes stirring frequently. Add the potatoes, season with salt and pepper, and cook for 3-4 minutes stirring frequently. Add water, turn heat down to medium-low and let cook covered for 15 minutes. After 15 minutes liquid is absorbed, and you should be able to easily mash the potatoes with a wooden spoon. Add peanuts and stir until well combined. Set aside and let cool. To make the dough, add the pre-cooked cornmeal, warm water, vegetable oil and spice blend in a bowl. Stir to combine. Using your hands knead gently until you have a uniform and smooth ball. Set aside. To make the empanadas, break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands. Cut a piece of plastic wrap or a plastic bag, place the ball of dough over plastic and roll out or press until you have a uniform thin disc. Place about ½ tbsp of filling in the center of the disc. Using the plastic underneath, fold the dough over to enclose the filling, forming a half moon. Remove excess dough by making a clean cut using a small bowl or cup. Set formed empanadas aside until oil is ready for frying. Fill a medium large pot with vegetable oil and heat over medium heat to 360°F. Carefully place 2-3 empanadas at a time in the heated oil and fry for about 2-3 minutes until golden on all sides. Carefully transfer the empanadas to a plate lined with paper towels and remove excess oil. Serve with your favorite hot sauce, or hogao sauce. Enjoy! -- Subscribe to Chowhound: goo.gl/e5FwZH Follow Chow-To: tinyurl.com/y4bv68ps Follow Chowhound on Twitter: twitter.com/chow Follow Chowhound on Facebook: facebook.com/chowhound Follow Chowhound on Instagram: instagram.com/chowhound Watch cocktail videos: bit.ly/2GhKfBt Transcend cultures & borders with Universal Eats: facebook.com/ChowhoundUni... Join the Chowhound community: chowhound.com