Corn Empanada (v) Recipe
Aji Amarillo / Hogao / Potatoes / Avocado Ranch
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Ingredients
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Corn Empanada Filling
Method
Empanada Preparation
Prepare the Filling
In a pot, boil the potatoes until tender. Drain and mash them in a bowl. In a skillet, heat olive oil over medium heat, add corn kernels and sauté for 5 minutes. Mix in the mashed potatoes, Aji Amarillo paste, salt, black pepper, and chopped cilantro. Cook for another 2-3 minutes, then remove from heat and let it cool.
Make the Dough
In a large bowl, combine 2 cups of corn flour, 1 teaspoon of salt, and enough warm water (about 1 cup) to form a soft dough. Knead for a few minutes until smooth.
Assemble the Empanadas
Divide the dough into small balls, then flatten each ball into a circle about 4 inches in diameter. Place a spoonful of the filling in the center, fold the dough over to create a half-moon shape, and seal the edges by pressing with a fork.
Cook the Empanadas
Heat oil in a frying pan over medium heat. Fry the empanadas for about 3-4 minutes on each side or until golden brown. Remove and place on paper towels to drain excess oil.