Columbian Empanadas

Ingredients

  • 200 g Country Range shortcrust pastry
  • Filling
  • 50 g diced sweet potato
  • 2 spring onions
  • 1 chopped tomato
  • 0.5 tsp Country Range garlic granules
  • Small bunch chopped coriander
  • 200 g mince
  • 1/4 diced red pepper
  • 25 g Country Range peas
  • 0.25 tsp Country Range cumin
  • 0.25 tsp Country Range turmeric
  • 0.25 tsp Country Range oregano
  • 1 tbsp Country Range jalapeno chillies - chopped
  • 1 tbsp Country Range olive oil
  • Egg Wash
  • 1 egg
  • 0.5 tsp Country Range turmeric
  • Sprinkles
  • Country Range cumin seeds
  • Country Range oregano
  • Country Range oil for frying.

Method

  1. Cook the diced potatoes in water until tender, about 10 minutes.
  2. In a large heavy skillet, heat 1 tablespon oil and add mince, spices and gently fry for 10 mins.
  3. Add spring onions, tomatoes, garlic, red pepper, chilli, peas and coriander and season. Allow to cool down.
  4. Roll out the pastry and cut 4 even sized disks.
  5. Place a spoon of mince in the centre, fold over the pastry and crimp with a fork to have 4 moon shaped pasties.
  6. Brush with egg wash and sprinkle with cumin and oregano.
  7. With a slotted spoon gently lower empanada into hot oil and cook for 2 minutes, turning about halfway through (you'll need to cook in batches).
  8. Drain on paper towelling and serve hot.