Empanaditas de Carne

Name: Empanaditas de Carne (Meat Turnovers)
Yield: 26 turnovers
Cuisine: Colombian
Ingredients: 1 teaspoon salt; ¼ cup butter; ½ cup ice water; 1 egg yolk for brushing border, beaten; 2 cups oil for frying; 1 beef bouillon cube; 1½ teaspoons sugar; ¼ teaspoon pepper; 1½ teaspoons baking powder; 2 cups flour, plus extra for rolling; ½ pound ground meat; 2 cups beef broth; 2 cups diced potatoes; ¼ cup minced scallions; ¼ teaspoon Adobo* seasoning; ½ cup diced red pepper; ½ cup grated carrot; ¼ cup oil; ½ cup minced green onion*; ¼ teaspoon whole cumin* seed, toasted; 2 cloves garlic, minced; ¼ cup minced cilantro; ¼ cup diced celery

Meat Turnovers

Preparation info

26
turnovers

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

These empanadas are round in shape and fried; sold around the cities in bakeries and tiendas (home mini-markets). They are generally found in glass cases or stands that keep them warm. We used to sell many of these to schools and universities when I had a bakery called Honey in Barranquilla.

Ingredients

Dough

2 cups flour, plus extra for rolling
1½ teaspoons sugar
1½

Americas
Colombia
Snack

Method

Place the flour, sugar, baking powder and salt in the food processor and mix for 10 seconds. Add the butter and mix 10 seconds more. Add the ice water and mix 30 seconds more, or until a ball is formed which separates from the sides of the bowl.
Place in a bowl, cover, and refrigerate 30 to 45 minutes.
While the dough is chilling, MAKE THE FILLING<