Columbian Empañadas

Prep Time

-

Cook Time

-

Portion(s)

4

ingredients

200 200 g Country Range Multi-Purpose Shortcrust Pastry Mix

For the filling:For the filling:

50 50 g diced sweet potato

2 2 spring onions

1 1 chopped tomato

1/21/2 tsp Country Range Garlic Granules

small bunch coriander, chopped

200 200 g mince

1/41/4 red pepper, diced

25 25 g Country Range Choice Garden Peas

0.25 0.25 tsp Country Range Ground Cumin

0.25 0.25 tsp Country Range Ground Turmeric

0.25 0.25 tsp Country Range Dried Oregano

1 1 tbsp Country Range Jalapeño chillies, chopped

1 1 tbsp Country Range Olive-Pomace Oil

For the egg wash:For the egg wash:

1 1 Country Range Free Range Medium Egg

0.5 0.5 tsp Country Range Ground Turmeric

For the sprinkles:For the sprinkles:

Country Range Whole Cumin

Country Range Dried Oregano

Country Range Rapeseed Oil, for frying

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